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.