Dough and sauce are, after all, the fundamentals of pizza. The perfect remedy for a long day thinking in Italian is a simple and flavorful marinara pizza. Or as the Italians say it in reverse, pizza marinara. Expect a tangy-sweet tomato sauce packed with garlic, some oregano, and of course, a basil leaf or two–the first part I devour.
It should be no surprise that I have never had a lousy marinara pizza in Italy.
Todi, Italy is a medieval hill-top town in the heart of Umbria. There are all sorts of pizza places–from fancy pizza restaurants with a view of the valley, to quick by the kilo slice wrapped in wax paper joints, and everything in between. Pizza Italo is on Corso Cavour, a quaint little square. There you can join the crowd of locals for a bustling lunch of pizza by the kilo, or select roasted chicken or rabbit, vegetables, rosemary potatoes, and the like from behind the glass counter. At dinner time grab a slice to go, or have a seat and order from the menu.
What does pizza by the kilo mean? You select which pre-made pizza catches your fancy and tell the person behind the counter. They will put their knife in a spot, and you say “meno” for less pizza, “piu” for more pizza, or “va bene” for that’s just the right amount. They weigh your slice and charge you by the kilo.
Leave a Reply