Italy is known for its fabulous cuisine, and pizza is probably the item most beloved world-wide. The whole planet is pazzo for pizza! While you’ve likely eaten many variations of the national dish, wait until you taste the real deal… you won’t believe your tastebuds!

The best pizza comes from a wood-burning oven. Because it takes hours of stoking to get the forno to the proper temperature, many pizzerias are open only in the evening for dinner. Pizza from these ovens are generally plate-sized and thin-crusted. They cook in minutes and arrive piping-hot with melty cheese oozing and steaming.

Though thin crust is the norm, it comes in different forms depending on geographic area. In Rome and many other areas the crust is wafer-thin and gets crispy when it cooks. In Naples and the Campania area in general the famed Neapolitan pizza boasts a thicker, yeastier crust with a cornicione, a raised ‘frame’ around it. Neapolitans are considered the master pizzaiuoli and have transported their version of pizza around the country and around the world. It is especially delicious when topped with mozzarella di bufala.

If you are craving pizza for lunch, don’t be disheartened. While many traditional pizzerias only serve dinner, there are handy shops called pizza al taglio, or pizza by the slice. These broom closet-sized stores churn out Italy’s best version of fast food, either in thick-crusted rectangles or thinner rotund pies, baked with a variety of toppings to choose from. You pick your fancy and they’ll reheat the slice, wrap it in paper, and you’ll have a timely snack or lunch on the go. Most have only a counter where you order, but a few such shops offer stools or a couple of bistro-type tables.

Give it a try. We guarantee by the end of your trip you, too, will be pazzo for pizza!

Albicocca Vesuviana
Campania is the leading region in apricot cultivation.
Alici di Menaica
The villages scattered all around the Cilento coast maintain a very ancient fishing technique, but non so closely tied to it than the pretty town of Pisciotta.
Aperitivi - Happy Hour Italian Style
A pre-dinner drink for relaxing, socializing and enjoying a glass of vino with a few nibbles – sounds like happy hour!
Burrata
Burrata is a creamy fresh cheese that is a specialty of the Puglia region.
Cacioricotta
Cacioricotta is a soft cheese typical of the Cilento National Park.
Coffee, Italian Style
With more than 250,000 coffee bars within the peninsula, it's obvious that Italians are passionate about coffee.
Colatura di Alici
A specialty of Cetara on the Amalfi Coast is a centuries' old tradition of fish preservation, and the results are delicious.
Fagiolina del Trasimeno
Since 2000, Castiglione del Lago has homed a Slow Food presidium in order to promote and conserve the Fagiolina del Trasimeno.
Italian Coffee Drinks
With more than 250,000 coffee bars within the peninsula, it's obvious that Italians are passionate about coffee.
Pecorino Bagnolese
Pecorino Bagnolese is a cheese made with raw sheep milk coming from bagnolese ewes.
Prosciutto di Norcia IGP
Prosciutto di Norcia is a cured prosciutto crudo, produced in the mountains of eastern Umbria.
Sicily's Almonds
Sicily has a reputation for its sweets, and many are created with the island's almonds, a tradition for centuries.
Zeppole di San Giuseppe
Saint Joseph's Day is March 19, which is also Father's Day in Italy.
Mamma Agata: Simple and Genuine
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
The Scoop on Sandwiches, Italian Style
We know that dining is one of the highlights of any trip to Italy.
Starting the Day the Italian Way
Forget bacon and eggs.
Have Your Fish, and Clean It Too
Since Italy is a peninsula surrounded by three seas, it is no surprise that seafood makes its appearance on plates all over the country.
Hot Days, Cold Drinks
The dog days of summer…the old expression rings true throughout Italy when the heat hits.
Mozzarella di Bufala
Have you ever wondered how to get milk from a herd of buffalo?
Liquid Sunshine
Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees.
Great Roman Wines
The stereotyped image of the Roman 'osteria' is so captivating to condition for centuries the whole regional wine production.
Extra-virgin olive oil of Colline Salernitane
The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
Pane di Agerola
Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
High-Quality Italian Products
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Provolone del Monaco DOP
In ancient times, the shepherds in Agerola dressed a big mantle to take shelter from cool and dampness, and reached Naples to sell their products.
White Fig of Cilento DOP
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
Paestum Artichoke IGP
The 90% of artichoke's production in Campania is concentrated within the province of Salerno, specially into the Plain of Sele.
San Marzano Tomato of Agro Nocerino Sarnese DOP
San Marzano is one of the most acclaimed variety of tomato, grown in the area between Salerno and Naples known as Agro Nocerino-Sarnese.
Hazelnut of Giffoni IGP
The hazelnut of Giffoni IGT, known as "Nocciola di Giffoni" belongs to one of the most precious Italian varieties: Tonda di Giffoni.
Caciocavallo Silano DOP
Caciocavallo Silano is a semi-hard cheese, made with vaccine milk, seasoned 15 days minimum.

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