# What are considered acceptable pizza toppings in Italy? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 20, 2021, 9:10pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019 "2021-01-20T21:10:36Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![Tusculan](https://avatars.discourse-cdn.com/v4/letter/t/ecd19e/32.png) [@Tusculan](https://boards.straightdope.com/u/Tusculan)\ **Post date:** [January 22, 2021, 10:13am UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/61 "2021-01-22T10:13:32Z")
Re: anchovies. For pizza I like to use salted anchovies which I desalt in white wine or water. Done this way, they taste very good and not at all as strong or salt as tinned anchovies. I think this was part of some recipe, I can imagine that this is the proper way of using anchovies in Italian pizza. Of course you may often get pizza with tinned anchovies, as that is easier and cheaper. ---
**Author:** ![CookingWithGas](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cookingwithgas/32/485_2.png) [@CookingWithGas](https://boards.straightdope.com/u/CookingWithGas)\ **Post date:** [January 22, 2021, 12:51pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/62 "2021-01-22T12:51:34Z")
> [@DrDeth](#): > > > [@SanVito](#): > > > > It’s italian law that seafood and cheese should not mix. > > Again, I doubt if that is a actual law on the books. It’s a law in the sense that it’s a law in the U.S. that you don’t order filet mignon then put ketchup on it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 22, 2021, 2:32pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/63 "2021-01-22T14:32:23Z")
> [@Icarus](#): > > I don’t recall the name, but it was reputed to be set up by a fine dining chef, and they let the crust rise for like 3 days, That’s actually not an unusual technique. It develops flavor and quite a lot of pizza places do it. I let my dough ferment for up to 5 days in the fridge. (In fact, I’m just about to start a batch now for pizza for next week.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 22, 2021, 2:42pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/64 "2021-01-22T14:42:08Z")
> [@xtenkfarpl](#): > > Yes, I have some very pleasant memories of pizzas I’ve had in Sicily with a nicely fried egg on top. Don’t know why it isn’t a standard option in the UK or US; seems to go very well. Probably because, at least in the US, pizza is almost never eaten with a knife and fork (unless you’re at an Italian-style pizza joint where they may very well have egg as a topping on the menu. And even there, most people I see eat with their hands.) There is one place I know here that does (Chicago) thin-crust/tavern-style pizza and does an egg pizza – but they cook their eggs hard in the deck ovens, so you can eat it with your hands. With some diced up pepperoni, it’s kind of like a bacon & egg pizza, but it’s not my favorite. ---
**Author:** ![Elmer\_J.Fudd](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/elmer_j.fudd/32/1211_2.png) [@Elmer\_J.Fudd](https://boards.straightdope.com/u/Elmer_J.Fudd)\ **Post date:** [January 22, 2021, 3:07pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/65 "2021-01-22T15:07:15Z")
> [@pulykamell](#): > > There is one place I know here that does (Chicago) thin-crust/tavern-style pizza and does an egg pizza – but they cook their eggs hard in the deck ovens, so you can eat it with your hands. With some diced up pepperoni, it’s kind of like a bacon & egg pizza, but it’s not my favorite. The beauty of an egg on pizza is the runny yoke creating a second sauce over the toppings. You can still eat it with your hands; you just need to pop the yolk and smear it over your slice first (which admittedly some might want to do with a utensil). ---
**Author:** ![ISiddiqui](https://avatars.discourse-cdn.com/v4/letter/i/97f17d/32.png) [@ISiddiqui](https://boards.straightdope.com/u/ISiddiqui)\ **Post date:** [January 22, 2021, 3:09pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/66 "2021-01-22T15:09:56Z")
> [@Smapti](#): > > They’re available, but not every pizzeria has them - most of the big chains don’t, and ISTM that they must be more prevalent on the east coast than in the west where I live. I’ve never ordered them on a pizza, and in pop culture they tend to get grouped in with things like Brussels sprouts, liver & onions, and broccoli as “foods that are inherently funny because they taste awful and no sensible person would eat them, but your parents forced you to”. Amusingly all of the things mentioned (and I agree with their view in pop culture) are things I really like as I’ve grown older. I tend to order anchovies on my pizza at the local pizza joint and people just kind of look at me weird I think. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [January 22, 2021, 3:11pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/67 "2021-01-22T15:11:06Z")
> [@xtenkfarpl](#): > > Yes, I have some very pleasant memories of pizzas I’ve had in Sicily with a nicely fried egg on top. Don’t know why it isn’t a standard option in the UK or US; seems to go very well They actually cook it by cracking a raw egg onto the pizza before it goes into the oven, but I agree, it’s very nice (frequently comes with spinach and is known as a fiorentina). ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [January 22, 2021, 3:13pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/68 "2021-01-22T15:13:28Z")
> [@ISiddiqui](#): > > I tend to order anchovies on my pizza at the local pizza joint and people just kind of look at me weird I think. I always eat the anchovies out of my wife’s salads. They’re delicious. I also enjoy liver, and I cook Brussels sprouts at home (and feed them to my kids!) on the regular. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 22, 2021, 3:16pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/69 "2021-01-22T15:16:46Z")
That’s what I originally thought and hoped it would be, hence my disappointment, but understanding, as to why they may have wanted to cook it “all the way.” ---
**Author:** ![xtenkfarpl](https://avatars.discourse-cdn.com/v4/letter/x/c2a13f/32.png) [@xtenkfarpl](https://boards.straightdope.com/u/xtenkfarpl)\ **Post date:** [January 22, 2021, 5:11pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/70 "2021-01-22T17:11:06Z")
Yes, that’s what I thought. Because it cooks with the other toppings it melds in with them a bit and blends. Damn, when can we start traveling again… I love Italy… ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [January 22, 2021, 6:16pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/71 "2021-01-22T18:16:27Z")
I just threw up a little in the back of my throat… 🤢 😛 ---
**Author:** ![Drummond\_Bays](https://avatars.discourse-cdn.com/v4/letter/d/8edcca/32.png) [@Drummond\_Bays](https://boards.straightdope.com/u/Drummond_Bays)\ **Post date:** [January 23, 2021, 4:42am UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/72 "2021-01-23T04:42:28Z")
A piece of torn-off crust works just fine! 😉 ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [January 23, 2021, 4:45pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/73 "2021-01-23T16:45:29Z")
Plenty of places in Italy serve smaller squares of pizza, but they come like that. ---
**Author:** ![SCAdian](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scadian/32/3292_2.png) [@SCAdian](https://boards.straightdope.com/u/SCAdian)\ **Post date:** [January 23, 2021, 5:19pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/74 "2021-01-23T17:19:06Z")
> [@CookingWithGas](#): > > Also popular is the quattro stagioni (four seasons) with a different topping in each quarter. Ham, artichokes, mushrooms, and olives, to represent the four seasons. > [@puzzlegal](#): > > I think I got quattro stagioni every time I bought pizza when I was in Italy in the 80s. Almost every time I went to a restaurant when I was there in '01 and '03. Definitely my favourite pizza! > [@chappachula](#): > > related question: Do Italians always eat pizza with a knife and fork in restaurants? As one of my European cookbooks says, fingers are for picnickers and Americans. > [@xtenkfarpl](#): > > Yes, I have some very pleasant memories of pizzas I’ve had in Sicily with a nicely fried egg on top. Don’t know why it isn’t a standard option in the UK or US; seems to go very well. I had one in France. Once was enough. > [@CookingWithGas](#): > > I never saw pizza served in pieces in Italy. Not saying it can’t happen, or that Italians can’t do that, just that I’ve never seen it. I saw several places in La Maddalena and Palau that did, but they may have been influenced by all the American sailors. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 23, 2021, 5:37pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/75 "2021-01-23T17:37:14Z")
Do nuts ever show up on Italian pizza? Our homemade pizza usually has feta, walnuts, and pickled onions, with kalamata olives on my slices–it seems like about half of these things might show up in Italy. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [January 24, 2021, 10:41pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/76 "2021-01-24T22:41:35Z")
> [@DrDeth](#): > > I just threw up a little in the back of my throat… 🤢 😛 Why? … ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [January 24, 2021, 10:44pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/77 "2021-01-24T22:44:40Z")
Eggs on pizza? With runny yolk? Mind you i dont like eggs on burgers either. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 24, 2021, 10:48pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/78 "2021-01-24T22:48:20Z")
I don’t care for runny yolks AT ALL! Slimy, yucky, never the same temperature as the rest of the egg. Yeccch! 🤮 ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [January 24, 2021, 11:00pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/79 "2021-01-24T23:00:06Z")
Runny yolk are only Ok to me with steak and eggs where i can sop up the steak juices mixed with yolk with toast. Otherwise, no thanks. But you know, whatever floats your boat. Nothing wrong with eggs on pizza or burgers, or runny yolks, or even pineapple on pizza. Just not for me. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [January 24, 2021, 11:17pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/80 "2021-01-24T23:17:52Z")
OH man I never allow a solid yolk in my house. For me a yolk should be just barely warm. [Previous page](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019.md?page=3) [Next page](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019.md?page=5)