Pizza Rossini
 The most traditional form of Pizza Rossini | |
| Alternative names | Rossini Pizza |
|---|---|
| Type | Pizza |
| Place of origin | Italy |
| Region or state | Marche |
| Main ingredients | flour, water, eggs, mozzarella, tomato puree and mayonnaise (homemade) |
| Part of a series on |
| Pizza |
|---|
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The Pizza Rossini is a specialty of Pesaro born at the turn of the CE.1960s in a local pastry shop.[1]
History[edit]
Rossini was born in the city of Pesaro at the turn of the 60s of the twentieth century. Designed to accompany the aperitif,[2] met with success among the inhabitants of Pesaro, to the point of motivating the city's pizza chefs to offer this novelty in their pizzerias; the name of the pizza is a tribute to the composer Gioachino Rossini, who was born in Pesaro. It was only later, with the advent of "al plate" pizzas, that Rossini also took on these features which are still present on the menus of the province of Pesaro and Urbino. Over the years this type of pizza took on more and more variations, until it reached the gourmet form offered in large restaurants.
Composition[edit]
A pizza of this type is initially topped with tomato puree and mozzarella; after cooking in the oven, boiled eggs cut into slices are added with mayonnaise on top.[1]
Note[edit]
- ^ a b "The Margherita you don't expect: discovering Rossini pizza" (in Italian). Retrieved 2021-11-09.
- ^ Daniela Anguilano (2020-11-30). "Pizza Rossini, the pride of Pesaro with hard-boiled eggs and mayonnaise" (in Italian). Retrieved 2021-11-09.
Related Items[edit]
External links[edit]
- Roberto Ceccarelli, Pizza Rossini: in Pesaro they eat it with mayonnaise, 23 June 2018, in Italian Cuisine.
- Tommaso Tecchi, How a pizza with boiled eggs and mayonnaise became the symbol of Pesaro, 27 August 2019, in -Vice origins