意大利人酷爱披萨，那种真正的，美味的健康的披萨。或许你已知道意式和美式披萨有所不同，但是如果我们告诉你意大利的披萨也不尽相同呢？其实因发源地和地域不同，制作披萨的方法和材料也各有特点。
Italians love pizza, like real, tasty, healthy pizza. You should already know that.But, what if we told you that pizza is not the same all over Italy? That every region and every city has its own way to cook dough and put mozzarella on it?
以下就是各种披萨不同的简介，也就是说从现在起，你不能单纯的认为所有意大利人专情披萨但是不喜欢披萨盒子，而且你们也会理解他们失去某一个元素就无法存在。
Here’s a guide to the different kinds of pizza. So that, from now on, you’ll not only know that Italians love pizza but you’ll also understand which version they truly can’t live without.
披萨发源地：那不勒斯
Pizza’s homeland: Naples
关于披萨如何诞生有不同版本，但是披萨原产地为那不勒斯几乎没什么疑问，就连欧盟也将那里确定为披萨发源地。那么，那不勒斯披萨的不同之处在于哪里呢？当然不是面团的原料——任何地方的面团都是由面粉，水，盐和酵母制成的——真正的区别在于制作披萨的面团是和制的方式，即那不勒斯披萨的面团内薄外厚，而这样的和面方法使得这类披萨拥有了不同的味觉体验。
如果你有幸来到那不勒斯，那么我们一定会建议你尝尝由马苏里拉奶酪和马里苏牛奶和制而成的披萨。别怪我没事先提醒：一旦尝了这款披萨，你可能就会不再愿意吃别的披萨了。
There are several controversies about where pizza was born, but we trust the number one theory that sees Naples as its birthplace. Especially because it has been recognized by the European Union as Guaranteed Traditional Speciality.
What makes it different? Not the dough, which is the same as every other region’s: flour, water, salt and yeast. The difference lays in the way the dough is stretched out: thinner on the inside and thicker on the outside, thus making the crust way tastier than the usual.
If you’re in Naples, we suggest you to have a pizza with mozzarella di Bufala, buffalo-milk mozzarella. Just a warning, though: you’ll never want to eat something else for your entire life!
面饼：罗马披萨的做法
Flatbread: the way Rome cooks its pizza
制作罗马面饼的手艺还要追溯到那个给众神供奉祭品的年代。在那个时候，披萨被称作Offa，它的美味连众神都欲罢不能，直至如今亦大受众人喜爱。那时候的面团是由较硬的小麦以及大量水和制而成，所以面的韧性极佳且有嚼劲。这款披萨的最大不同在于它的Topping（装在顶部的配料），例如备受喜爱的capricciosa，它含有洋蓟，朗姆和蘑菇等调味品。
It dates back to the Roman Empire, to the time when ancient locals used to present it to the Gods as an offer. It was known as offa and it is nothing but a thin pizza, similar to flatbread: it tasted so good that it pleased the Gods too. And it still does. The dough is made with tougher wheat and more water, so that it can be stretched out and not loses its chewiness. The toppings are different according to the season the pizza is cooked: the capricciosa, for instance, is one of our favourites and comes with artichokes, ham and mushrooms.
米兰，披萨形式创意之地
Milan, the city of design, and its version of pizza
一位名叫Giuseppina Luini女士携家人于1949年从普利亚区搬迁到米兰，接手了一家烘培店。她一生的努力就是引入panzerotto，一款专属于普利亚大区的披萨：只需在烘烤后面团中加入奶酪和番茄汁。经过多年的发展，panzerotto成为了真正的米兰特色，即便它是源自普里亚。作为一块很薄的披萨，panzerotto完全契合意大利严格菜谱的要求，尤其是是烤制而非油炸的烹饪方式更是其成为经典。
Milan, 1949: Mrs. Giuseppina Luini moved from Puglia to Milan with her family and took over a bakery in via S. Radegonda. Her will was to export a product typical of Apulia, the panzerotto, a fried piece of dough filled with cheese and tomato sauce. With the years, the panzerotto has become a true Milanese institution, although coming from Apulia. It’s like a tiny pizza, perfect to fit the models’ strict regime menus, especially if baked and not fried.
佛卡夏，无法忽略的披萨
Don't forget about focaccia
佛卡夏披萨也是不得不提的披萨。它区别于其他披萨地方在于：通常披萨肯定是有芝士和马苏里拉奶酪，但佛卡夏恰恰并未使用。以下为佛卡夏的几种主要变体：
Until now, we have explored the different types of pizza: what we haven't done is investigating about another version of pizza, the one known as focaccia. The difference lies in the toppings: mozzarella and tomato sauce go with pizzas, other ingredients create the focaccia.Let's have a look at the most peculiar ones:
Focaccia Genovese，可谓是意大利最出名披萨之一了，其口感浓烈，含有橄榄油和盐等调味品，这是意大利利古里亚（意大利大区）人最为骄傲的东西之一。这种披萨在热那亚（意大利城市名）的烘培店随处可见，而且随时可以吃到，甚至可以搭配一杯浓郁的热卡布奇诺即可作为经典早餐。
Focaccia Genovese: it’s probably one of the most famous all around Italy. Thick and seasoned with olive oil and salt, it’s one of the things Liguria’s locals are most pride of. You’ll find it in any bakery of Genova and you can eat it whenever you want: some even like it at breakfast, with a steamy hot cappuccino.
Recco Focaccia：另一个让利古里亚人为之骄傲的瑰宝，在Recco这座坐落于海边的城市，人们经常制作这种披萨。这种披萨的独特之处在于面团里的填充材料，面团里的多层奶酪让其风味独特。
Recco Focaccia: another pride of the Ligurian region, it is usually cooked in Recco, a wonderful, tiny city on the coast. Its specialty lies on the filling, which is basically made with tasty layers of cheese in between the layers of dough.
Bari Focaccia: it’s a variation of Apulia’s bread, made with durum wheat flour and tons of extra virgin olive oil. It usually comes with tomatoes and olives on top.
Bari Focaccia：它是普里亚大区面包的另一种制作形式，由硬质小麦磨制而成的面粉和足量的原生橄榄油和制而成的面团制作的，一般情况下，这种披萨的表面都会有番茄酱和橄榄油。
Sfincione：巴勒莫（意大利城市名）最大的特色，这是一种介于披萨和佛卡夏面饼的另一种。那里的人们将其视为街边小吃。漫步于美丽的西西里岛海边，嘴里品尝着咸咸的美味的Sfincione，人生乐事莫过于此。
The Sfincione: it’s Sicily’s version of something in between pizza and focaccia, typical of the city of Palermo. It’s considered a street food, so you can buy it in bakeries and eat it while walking on the streets. You’ll particularly appreciate its salty flavour if walking near the Sicilian amazing sea coast!
以上便是几款具有代表性的意大利披萨，其实意大利披萨的种类并不只限于此。或许在某个不为人知的小城，尚隐藏着人间美味。
These are some famous Italian pizzas, but there are always more to explore in this Kingdom of food. Maybe in a small town there, delicious pizzas are still awaiting to be discovered.
