La Capricciosa (“caprichosa”) es un derroche de jamón, champiñones, alcachofas, aceitunas y, a veces, un huevo líquido, pura indulgencia sobre una base.Originaria de Puglia, esta tarta corona tomate y mozzarella con cebolla cruda y orégano para un bocado rústico y pronunciado.Servida en una pala de madera, esta belleza romana oblonga presume de una base crujiente y un interior aireado, vendida por porciones.Frita y luego terminada en el horno, esta estrella callejera napolitana recibe un beso ahumado antes de que sus ingredientes se derritan.El espeso y esponjoso “sfincione” de Palermo lleva capas de tomate, anchoas, caciocavallo y pan rallado, sin mozzarella a la vista.La “pizza blanca” de Roma omite la salsa por aceite de oliva, sal y romero, una nube minimalista de masa.Este clásico alsaciano (crème fraîche, cebolla, lardones) va por muchos nombres pero nunca “pizza” en círculos puristas.La “pizza” de Turquía es un óvalo finísimo cubierto con cordero especiado, perejil y limón: enróllala y devórala.Cortada en cuadrados con una masa fina como una galleta, este aperitivo de bar se trata de los trozos crujientes de los bordes.Ovalada, más ligera que la pizza, hecha con harina de arroz y soja para un bocado ligero y digerible como una nube.La pizza “de leñador” apila champiñones silvestres variados, salchichas y a veces nata para un abrazo terroso.Después de hornearla, se cubre con jamón de Parma, rúcula y virutas de parmesano: elegancia en cada bocado.Corteza de trigo sarraceno, bresaola, queso Bitto y radicchio saludan al valle alpino de Valtellina.Mortadela en lonchas, crema de pistacho y burrata sobre una base servida en pala: el sueño sedoso de Bolonia.La tinta de calamar tiñe la masa de negro; los aderezos de mariscos la convierten en un dramático monstruo marino.Salchicha napolitana y brócoli rabe amargo bailan sobre una corteza burbujeante: alma pura de Campania.Crema de pistacho de Bronte, mortadela y stracciatella convierten el pastel en una joya verde siciliana.Trozo de atún y cebolla caramelizada sobre una base roja: el controvertido clásico reconfortante de Italia.Después de la cena, la masa se unta con Nutella, plátanos y azúcar en polvo: dulce rendición.Las pequeñas pizzas horneadas en sartén de Turín con bordes hinchados se llaman de muchas maneras, pero son amadas por todos.Las rodajas de pera, gorgonzola, nueces y miel crean una obra maestra agridulce.Rodajas finas de patatas, romero y aceite de oliva sobre una base blanca: humilde pero divina.La “pizza del diablo” desata salami picante y chiles: siente el ardor, pecador.Cuatro estaciones en cuatro cuadrantes: alcachofas, aceitunas, champiñones, jamón, variedad en un plato.Mozzarella de búfalo DOP, tomates San Marzano, albahaca: la realeza napolitana mejorada.Una pizza “rellena” completamente cerrada, horneada o frita, con queso y salsa.La focaccia aplanada de la Toscana con aceite de oliva y sal, a veces uvas en temporada de cosecha.La pizza rectangular de masa gruesa de Roma que se vende “al corte” de bandejas gigantes.La trufa negra o blanca rallada eleva la mozzarella y los champiñones a la categoría de cinco estrellas.La esponjosa pizza cuadrada de Palermo con mucha salsa, anchoas, queso y pan rallado: la realeza de la comida callejera.Horneada en losas de un metro de largo y cortada a pedido, perfecta para fiestas romanas.Un ancestro del siglo XVIII con manteca de cerdo, albahaca, queso y pimienta, aún sin tomate.Guanciale, yema de huevo, pecorino y pimienta negra imitan el clásico plato de pasta romano.Pizza de “huerto” cargada de verduras de temporada a la parrilla, sin carne.Jamón cocido y champiñones sobre una base roja, la porción reconfortante diaria de Italia.Cuatro quesos (gorgonzola, mozzarella, fontina, parmesano) se funden en una base blanca deliciosa.Pesto genovés de albahaca, piñones y parmesano, sin tomate, toda una gloria verde.Un huevo frito corona el jamón y la mozzarella, llamada así por el desayuno del Canciller de Hierro.Mejillones, almejas, camarones, calamares—sobrecarga de mariscos sobre una base roja o blanca.Con forma de estrella con bolsillos de ricotta en cada punta—la obra maestra festiva de Italia.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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Si aciertas las 40, usarás el rodillo de oro. ¿Todos los demás? Se estrellan, se queman y lloran en su caja de entrega. ¿Listo para separar a los maestros de las masas? Agarra tu pala, este horno ya está gritando.
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La pizza no es solo comida, es una religión, y estás a punto de tomar el sacramento definitivo. ¿Crees que adoras el altar de la mozzarella derretida y la corteza ampollada? Demuéstralo. Este guantelete de 40 preguntas se burla de cada vendedor casual de rebanadas: pasteles regionales oscuros, proporciones secretas de masa, aderezos que solo la Nonna se atrevería a usar. ¿Una respuesta incorrecta? Serás desterrado al reino del cartón congelado. Si aciertas las 40, usarás el rodillo de oro. ¿Todos los demás? Se estrellan, se queman y lloran en su caja de entrega. ¿Listo para separar a los maestros de las masas? Agarra tu pala, este horno ya está gritando.








