# 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:** 1\ **Showing post:** 4
**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 20, 2021, 10:04pm UTC](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019/4 "2021-01-20T22:04:59Z")
Having been to Italy a handful of times, I can tell you that there are many different kinds of pizza offered. The pizza margherita is specifically Neopolitan, so you would get that if you go to a Naples-style pizzeria. It’s not what you get at a standard Roman pizzeria. The _forno_s where I would go would have say around 6 to 12 pizzas pre-made. When you ordered, they warmed up a pre-cut square piece for you. I don’t recall all the different varieties, but there were many kinds of meats, sausages, fish, vegetables, cheese, etc., available. The one big difference from American pizza, I would say, is that in addition to tomatoes and cheese, you generally get _one_ other topping. Like, just prosciutto, or just mushrooms. I didn’t see anyone ordering a pizza with multiple toppings. Oh, and I think there was often a pre-made quattro formaggi available. Another very common kind of pizza was just plain pizza crust with a sprinkling of cheese and olive oil. We wouldn’t even consider that pizza in America. --- _[View the full topic](https://boards.straightdope.com/t/what-are-considered-acceptable-pizza-toppings-in-italy/931019)._