Pizza al taglio
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| Alternative names | Pizza al trancio, Pizza in teglia |
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| Type | Pizza |
| Place of origin | Rome |
| Region or state | Lazio |
| Main ingredients | Pizza dough, sauce, cheese, toppings |
| Part of a series on |
| Pizza |
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Pizza al taglio, pizza al trancio (lit. 'pizza by the slice'), or pizza in teglia (lit. 'pan pizza')[1] is a variety of pizza baked in large rectangular trays,[2] and generally sold in rectangular slices by weight, with prices marked per kilogram or per 100 grams.[3] This type of pizza was developed in Rome, Italy, and is common throughout Italy.[4] Many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy.
Preparation
[edit]In the most traditional Italian pizza al taglio shops, such as pizzerias and bakeries, pizza is often cooked in a wood-fired oven.[4] In today's establishments, electric ovens are also often used. The rectangular pizza shape[4] makes it easier to cut and divide the pizza to the buyer's desire, which is often distinguished by weight.[5] The dish is often eaten as a casual, takeaway dish that is eaten outside the restaurants where it is served,[3] such as in a square.[4]
See also
[edit]
Media related to Pizza al taglio at Wikimedia Commons
References
[edit]- ^ Garwood, Duncan; Hole, Abigail (2008). Lonely Planet Rome: City Guide. Lonely Planet. p. 185. ISBN 978-1741046595. Retrieved February 1, 2017.
- ^ Giudice, Teresa; MacLean, Heather (2011). Fabulicious! Teresa's Italian Family Cookbook. Running Press. p. 148. ISBN 978-0762442393. Retrieved February 1, 2017.
- ^ a b Buckley, Jonathan; Ellingham, Mark (2009). The Rough Guide to Tuscany & Umbria. Penguin. p. 36. ISBN 978-1405385299. Retrieved February 1, 2017.
- ^ a b c d Braimbridge, Sophie; et al. (2003). A Little Taste Of...Italy. Murdoch Books. p. 16. ISBN 086411947X. Retrieved February 1, 2017.
- ^ Parasecoli, Fabio (2004). Food Culture In Italy. Greenwood Publishing Group. p. 151. ISBN 0313327262. Retrieved February 1, 2017.
