Pizzaiola
 Pizzaiola in Venice, Italy | |
| Course | Main course (Secondo) |
|---|---|
| Place of origin | Italy |
| Region or state | Naples and Sicily |
| Associated cuisine | Neapolitan cuisine |
| Main ingredients | Beef or veal, tomatoes, olive oil, garlic, oregano |
Pizzaiola, also known as carne alla pizzaiola, is a dish derived from the Neapolitan and Apulian traditions that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil.[1][2]
Pizzaiola is often associated with cucina povera where inexpensive cuts of meat are tenderized by stewing them in acidic sauces such as tomato sauce. The sauce can also be used for pasta.[3]
History
[edit]The history of the pizzaiola is somewhat uncertain, even if the origin is almost certainly Neapolitan.[4]
See also
[edit]References
[edit]- ↑ "Carne Alla Pizzaiola". Archived from the original on 14 April 2017. Retrieved 24 March 2019.
- ↑ Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York, NY: HarperCollins. pp. 278–279. ISBN 0-06-018261-X.
- ↑ Frank (2010-08-29). "La pizzaiola ("Pizza-Maker's" Beef)". Memorie di Angelina. Retrieved 2026-11-04.
- ↑ Jeanne Caròla Francesconi, La cucina napoletana, Grimaldi Editore (2010). ISBN 978-88-89879-58-0.
External links
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