Pizza quattro stagioni
| File:Pizza Quattro Stagioni transparent.png | |
| Alternative names | Pizza 4 stagioni, pizza alle quattro stagioni, la quattro stagioni |
|---|---|
| Type | Pizza |
| Place of origin | Italy |
| Region or state | Campania |
| Main ingredients | Artichokes, tomatoes, basil, mushrooms, prosciutto, olives |
| Part of a series on |
| Pizza |
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| File:Pizza slice icon.png |
Pizza quattro stagioni (lit. 'four seasons pizza'), also called pizza 4 stagioni, pizza alle quattro stagioni or simply la quattro stagioni, is a style of pizza in Italian cuisine that is prepared in four sections with diverse ingredients, with each section representing one season of the year.[1] Artichokes represent spring, tomatoes and basil represent summer, mushrooms represent autumn, and prosciutto and olives represent winter.[1][2][3] It is a very popular pizza in Italy,[1] and has been described as a "classic",[4] "famous",[5] and "renowned"[6] Italian pizza. It is a variant of pizza capricciosa.[7]
Preparation
Pizza quattro stagioni is typically prepared using a tomato sauce and cheese.[1][2][3] It is most often made by adding artichokes, tomatoes, basil, mushrooms, prosciutto, and olives to four separate sections of the pizza.[2] Other ingredients may also be used.[8] Fresh-cooked or canned artichoke hearts may be used.[3] Some of the topping ingredients can be partially oven-dried so they do not make the pizza soggy.[4] Baking it on a pizza stone can also prevent sogginess.[4] The pizza may be finished with olive oil drizzled atop the pizza.[3][2] It can be sliced into wedges or into its four sections.[1][2] Pizza quattro stagioni can be vegetarian if prosciutto is substituted by a vegetarian option.[9]
See also
File:Commons-logo.svg Media related to Pizza quattro stagioni at Wikimedia Commons
References
- ↑ 1.0 1.1 1.2 1.3 1.4 Galli, F. (2001). The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen. Chronicle Books. p. 107. ISBN 978-0-8118-3297-7. Retrieved May 21, 2016.
- ↑ 2.0 2.1 2.2 2.3 2.4 Gemignani, T.; Morgan, D.; Peterson, S. (2012). Pizza: More than 60 Recipes for Delicious Homemade Pizza. Chronicle Books. pp. 43–44. ISBN 978-1-4521-1276-3. Retrieved May 21, 2016.
- ↑ 3.0 3.1 3.2 3.3 Gresser, R. (2014). Kitchen Workshop-Pizza: Hands-on Cooking Lessons for Making Amazing Pizza at Home. Kitchen Workshop. Quarry Books. pp. 65–66. ISBN 978-1-59253-883-6. Retrieved May 21, 2016.
- ↑ 4.0 4.1 4.2 Rathbun, A.J.; Holt, J. (2010). Double Take: One Fabulous Recipe, Two Finished Dishes, Feeding Vegetarians and Omnivores Together. Non Series. Harvard Common Press. pp. 146–147. ISBN 978-1-55832-424-4. Retrieved May 21, 2016.
- ↑ Criscitello, A. (2002). Pizze, focacce e calzoni. Delicatezze in cucina (in italiano). Giunti Demetra. pp. 45–47. ISBN 978-88-440-2518-2. Retrieved May 21, 2016.
- ↑ Moliterno, G. (2002). Encyclopedia of Contemporary Italian Culture. Encyclopedias of Contemporary Culture. Taylor & Francis. p. 625. ISBN 978-1-134-75876-0. Retrieved May 21, 2016.
- ↑ "La rinascita della pizza Capricciosa". lacucinaitaliana.it. 1 August 2018.
- ↑ Reinhart, P. (2010). American Pie: My Search for the Perfect Pizza. Potter/TenSpeed/Harmony. pp. 175–176. ISBN 978-1-60774-090-2. Retrieved May 21, 2016.
- ↑ Marcangelo, J.; Birch, C. (1984). Italian Vegetarian Cooking. Inner Traditions/Bear. p. 84. ISBN 978-0-89281-343-8. Retrieved May 21, 2016.