Introduction: The Perception of Italian Cuisine

Italian cuisine is known worldwide for its rich flavors and exquisite dishes. When people think of Italian food, they often associate it with pasta and pizza. While these foods are indeed an integral part of Italian cuisine, there is so much more to it than just these two dishes. In this article, we will explore the history, diversity, and complexity of Italian cuisine beyond the stereotypes.

A Brief History of Italian Cuisine

Italian cuisine has a long and rich history that dates back to ancient Rome. The Romans were known for their elaborate meals, which consisted of multiple courses, including meat, fish, vegetables, and fruits. Over time, Italian cuisine has evolved and adapted to various influences, including Arab, Greek, and Spanish.

In the Middle Ages, the concept of regional cuisine emerged, and Italy’s various regions became known for their unique dishes and cooking styles. Today, Italian cuisine is a mix of traditional and modern recipes, with each region having its own specialties and ingredients.

Beyond Pasta and Pizza: Regional Dishes

While pasta and pizza are undoubtedly some of the most popular Italian dishes, there is much more to discover. Each region of Italy has its own culinary traditions and specialties, from the rich sauces of Emilia-Romagna to the seafood of the Amalfi Coast. In the north, dishes like risotto, polenta, and hearty stews are prevalent. In the south, fresh seafood, pasta dishes, and simple tomato sauces dominate.

Some lesser-known regional dishes include Cacio e Pepe from Rome, a simple but delicious pasta dish made with Pecorino Romano cheese and black pepper. In Sicily, Arancini, fried rice balls stuffed with meat, cheese, and tomato sauce, are a popular street food.

The Importance of Fresh Ingredients in Italian Cuisine

One of the essential aspects of Italian cuisine is the use of fresh, high-quality ingredients. From sun-ripe tomatoes to freshly caught seafood, the quality of ingredients directly impacts the taste of the final dish. Italian cuisine is also known for its simplicity, with many traditional recipes consisting of just a few ingredients.

This emphasis on fresh and simple ingredients is also why Italian cuisine is so healthy. The Mediterranean diet, which includes a lot of plant-based foods, fish, and olive oil, has been linked to numerous health benefits, including a reduced risk of heart disease and stroke.

Italian Cuisine Abroad: Adaptation and Stereotyping

As Italian cuisine has become popular worldwide, it has also been adapted to local tastes. In the United States, for example, pizza and pasta dishes often have more cheese and heavier sauces than their Italian counterparts. In Japan, there is a popular dish called spaghetti Napolitan, which is spaghetti cooked with ketchup, and in Australia, an Italian-inspired dish called chicken parmigiana is a pub favorite.

Unfortunately, Italian cuisine has also been stereotyped and reduced to just pizza and pasta. While these dishes are undoubtedly delicious, they do not represent the full spectrum of Italian cuisine.

Conclusion: The Diversity of Italian Cuisine

Italian cuisine is much more than just pizza and pasta. With its rich history, regional specialties, and emphasis on fresh ingredients, Italian cuisine is diverse, complex, and constantly evolving. From the hearty stews of the north to the seafood of the south, there is something for everyone to discover and savor. So, the next time you think of Italian cuisine, remember that there is so much more to it than just pizza and pasta.

Ahh, who doesn’t love it: a crispy slice of pizza with melted cheese. It’s hard to say no to that. But if you follow a low-carb diet, you can quickly remove the Italian delicacy from your menu. But there is no reason for that! In addition to the cauliflower pizza, there is also the zucchini pizza, which is low in carbohydrates and delicious at the same time!

Low carb pizza

Just because you eat low-carb doesn’t mean you have to miss out on a delicious pizza. You just have to know how to bake the low-carb pizza. And the zucchini pizza is perfect for that. Flour out, zucchini in.

Zucchinis are popular in low-carb cuisine because they have a very low carbohydrate content. In addition, they are also very low in calories and contain little fat: just one percent! It also contains a lot of potassium, magnesium, and iron.

A slice of the cheesy zucchini pizza contains just 90 kilocalories and you can of course get creative with the preparation. This is the basic recipe for a low-carb zucchini pizza, but if you want to add even more low-carb ingredients, there are no limits here.

The recipe for the low-carb zucchini pizza

For 1 pizza

  • 1 large zucchini (each approx. 300 g)
  • 1 egg
  • 125g mozzarella
  • 50g grated Parmesan
  • 5 tbsp tomato sauce
  • clove of garlic
  • chili flakes
  • Salt
  • pepper
  • basil

Preparation steps

  1. Preheat the oven to 220 degrees and line the baking tray with baking paper.
  2. Place a kitchen towel in a colander. Wash and grate the courgettes and put them in the kitchen towel in the colander. Salt the zucchini mixture and leave to stand for about ten minutes. Then wring out the cloth with the zucchini firmly.
  3. Mix the zucchini mass with the egg, 50 grams of mozzarella, and the Parmesan to form a dough.
  4. Place the zucchini dough on the baking sheet and press it into a round shape, the base should be relatively thin. Bake the zucchini base in the oven at 200 degrees (top/bottom heat) for about 20 minutes.
  5. Now season the tomato sauce with salt, pepper, chili flakes, and some garlic. After 20 minutes turn the pizza base over and spread the seasoned tomato sauce on top. Scatter the remaining mozzarella over the pizza and bake for 15 minutes. Garnish with fresh basil leaves.

The pizza snails are easy to prepare and guarantee a real treat. They can be provided with all the ingredients that are available in the home supply. They are a good snack or an interesting addition to the party buffet. However, care should be taken that the ingredients do not spill out of the pizza snails.

You can easily conjure up this recipe when an unexpected visitor is announced, but it is also suitable as a small snack in between or to round off your party buffet. If you don’t like tuna, you can easily vary the pizza snails with other ingredients, depending on your taste and preference. This recipe is also ideal for children and can become a hit at every children’s birthday party.

Ingredients for 4 persons

– a pizza dough from the fresh shelf
– chunky tomatoes
– grated cheese (Gouda or Emmental)
– 1 can of tuna in water
– herbs (basil, oregano, thyme)

Preparation of pizza snails with tuna

  1. Roll out the pizza dough on a baking sheet lined with parchment paper. Then mix the diced tomatoes in a bowl with salt, pepper, and herbs. You can choose the herbs according to your convenience and taste.
  2. Pour the chunky tomato mixture with the herbs onto the pizza dough and spread the spoon over the entire pizza dough so that the dough is evenly covered with the tomato mixture.
  3. Open the tuna can and drain the tuna well. It is advisable to squeeze out the tuna a little with your hand so that it no longer loses too much liquid and soaks the pizza dough.
  4. Then spread the tuna evenly over the batter so that there is tuna in every spot.
  5. Finally, the cheese has to be distributed on the pizza base. After the pizza has been provided with all the ingredients, the pizza snails can now be formed from them. Carefully roll up the pizza dough from the long side. Make sure that not too many ingredients fall out of the dough. After all the dough has been rolled up, evenly wide pieces can be cut off the rolling pin. It should not be pressed too much, otherwise, the ingredients could be squeezed out of the dough.
  6. The pizza snails can then be distributed evenly on the tray and must be placed in the preheated oven at approx. 200 degrees for 12 to 14 minutes.
  7. To make the snails a real feast for the eyes, we recommend a garnish with fresh basil. They are also real treat for colds.

Researchers have found that palm oil promotes the spread of cancer cells. Although the substance is so dangerous, it is found in many foods.

A new study shows how dangerous many foods and other everyday products are. Because palm oil is found in many foods, such as pizza, chocolate spread or baby food. But also in shower gel, hand cream and detergent. According to a new study, the palmitic acid contained in palm oil can promote the spread of metastases – and thus the spread of cancer.

Palm oil in food: Palmitic acid can alter cancer cells

Researchers at the “Institute for Research in Biomedicine” (IRB) in Barcelona have proven that palmitic acid, which is mainly found in palm oil, changes cancer cells. The food industry often uses palm oil as a cheap fat in many finished products. Because: Palm oil tastes similar to butter and gives food a spreadable, creamy consistency. Palm oil is often added to many finished products, sweets and baby food. In the cosmetics industry, surfactants and emulsifiers are made from palm oil components.

But palm oil is not exactly one of the highest quality vegetable fats. It’s fairly high in unhealthy saturated fat and low in healthy unsaturated fat. Furthermore, palm oil has long been suspected of being involved in the development of diseases.
The IRB study now shows how palmitic acid promotes the spread of metastases.

Why does palm fat promote the spread of cancer?

The researchers at the IRB were able to find out in mouse models how palmitic acid from palm fat causes cancer by altering its genome. This increases the likelihood that tumors will spread. Metastasis, or the spread of cancer, remains the leading cause of death in cancer patients. The vast majority of these people can now be treated but not cured.

“There is something very special about palmitic acid that makes it an extremely powerful promoter of metastasis,” IRB director Salvador Aznar-Benitah told the Guardian newspaper. The study, conducted on mice, found that palmitic acid promotes long-term metastasis in oral and skin cancer.

The study noted that there is no evidence to date that all dietary fatty acids can promote cancer metastasis. Other fatty acids such as oleic and linoleic acid, so-called omega-6 and omega-9 fats found in foods like olive oil and flaxseed, did not show this effect. More specifically: None of the other fatty acids tested generally increased the risk of developing cancer. With palmitine, however, this is different.

Breakthrough in cancer research?

In order to spread, cancer cells need certain nutrients. The researchers at the “Institute for Research in Biomedicine” are certain that cancer cells are primarily dependent on fatty acids. In the experiment with the mice, it became clear that oral and skin cancer spread more quickly when the animals were given palmitic acid. Palmitic acid appears to regenerate cancer cells, causing metastases to form.

According to Dr. Helen Rippon, executive director of Worldwide Cancer Research, “a major breakthrough in our understanding of the link between diet and cancer and, perhaps more importantly, how we can use this knowledge to develop new cures for cancer.”

This knowledge could now also help to improve cancer treatments in the future. Because metastases are responsible for about 90 percent of all deaths in cancer patients. As the authors of the study noted, if we now learned more about which foods or components of products promote the spread of cancer, we could possibly reduce the number of cancer deaths in the future

Can’t you just replace palm oil?

Palm oil has long been criticized and raises the suspicion that it promotes the development of diabetes, vascular diseases and cancer. This is due to the high proportion of saturated fatty acids and industrial processing, which can produce carcinogenic substances. If palm oil is heated too much, fatty acid esters are formed, which the “Federal Institute for Risk Assessment” (BfR) has already classified as carcinogenic.

Reheating pizza is actually quite simple. We’ll show you how to prepare a fresh and delicious meal from the “leftovers” from the day before.

Are you also a fan of cold pizza that you bought the day before? According to chemist Maureen Cooper of Sterling University in Scotland, the cold pizza still tastes good because the tomato sauce keeps the cheese from seeping through to the pizza crust and making it mushy.

Nevertheless, not everyone is enthusiastic about the taste of a cold pizza. With our methods you can get the taste pretty close to that of the day before. And at the same time you are doing something against food waste.

Reheat and spice up pizza

To make your pizza taste a little more “like new”, you can add herbs, vegetables or fresh cheese before or after heating it up:

Herbs and salad: Fresh basil, rocket, thyme or rosemary spice up any pizza. However, be careful not to put basil or arugula in the oven or pan, or they will lose their strong flavor and burn. With the other two herbs this is fine.
Pickled and dried foods: You can halve or cut olives, chili peppers or dried tomatoes into small pieces and spread them on the pizza. You can even put them in the oven, as they develop their flavor well when warm.
Fresh: Garlic and onions give your pizza a very special freshness. If you would like to add some vegetables, for example peppers or mushrooms are suitable.
Mediterranean cheeses: You can even enhance the cheese flavor of your pizza with feta, mozzarella or parmesan. Together with the herbs, olives or tomatoes mentioned above, your pizza will have a particularly Mediterranean flair. All types of cheese can be reheated or put on top afterwards, depending on whether you prefer a melted or fresher taste. Vegan cheese is also suitable.
Extravagant: Many people will have their hair stand on end at this recommendation, but for some, pineapple gives the pizza a very special, exotic sweetness. Canned fruit or vegetables are ready prepared from the tin or rather from the jar and can be processed immediately. Corn or beetroot are also recommended.

Warm up pizza the right way: in the pan or in the oven

Note: If you reheat the pizza in the microwave, it will get pretty mushy.

Reheat pizza in pan:
Heat your pan to medium-high without adding oil.
Add the pizza and cook until the dough is no longer “wobbly”.
Now turn the heat down, add half a teaspoon of water to the bottom of the pan and place a pan lid on top.
After a minute or two, when the cheese melts, your pizza should be ready.
Reheat pizza in the oven:
Place your pizza on a baking sheet. Instead of baking paper, use a more sustainable baking paper substitute.
Preheat the oven to 250 degrees.
Spray the pizza lightly with water and drizzle some olive oil on top so it tastes fresher and crunchier at the end.
Bake them for about five minutes.

Pizza Marinara is one of the most original pizza recipes. With just a few ingredients, the vegan pizza variant is quick and easy to prepare. We show you how to prepare pizza marinara.

The secret of this pizza lies in its simplicity. Pizza Marinara is the way of preparing one of the simplest pizzas from Naples. This recipe is traditionally prepared in Italian cuisine without cheese and is therefore suitable for vegans.

For the preparation, the fresh pizza dough is covered with tomato sauce, olive oil, oregano and garlic. When choosing your ingredients, make sure that they come from organic and regional cultivation.

The pizza tastes even better if you grow your own ingredients. You can easily plant garlic and oregano yourself, and tomatoes are also suitable for the balcony and garden.

Pizza Marinara: How to cook it

For this simple recipe you only need a rolling pin in addition to the ingredients. If you have problems with the dough, then read our article on yeast dough with valuable tips.


250 g flour
125 ml warm water
0.5 pieces of yeast cubes
1 pinch(s) of salt
1 pinch(s) of sugar
125 ml tomato sauce
3 cloves garlic, chopped
2 pinch(s) fresh oregano, chopped
4 tablespoons olive oil


Mix the flour with the warm water, yeast, and some salt and sugar in a large bowl.
Knead the flour mixture until you get an even mass. If necessary, add a little more water or flour if the dough is too wet or too dry.
Cover the dough with a damp kitchen towel and let it rise in a warm place for 60 minutes.
After the dough has risen, dust your work surface with some flour.
Preheat the oven to 200 degrees Celsius top/bottom heat. Preheating the oven is necessary here so that the pizza becomes crispy.
Roll out the dough evenly. Place the dough on your baking sheet without any toppings.
Spread the rolled out yeast dough with the tomato sauce.
Drizzle the pizza with olive oil, then sprinkle the chopped garlic and fresh oregano on top.
Bake the pizza in the oven for 10 minutes.

Tip: Every oven and every yeast dough is slightly different. Therefore the baking time can vary. If necessary, leave your pizza in the oven for another 5 to 10 minutes. It’s done when the edges turn a crispy brown color.

Pizza Marinara: Delicious variants

You can also spice up the pizza marinara with other ingredients. A few ideas for this are

Pizza Mediterranean: with zucchini, aubergine, and basil
Pizza Pesto: with fresh herbs and vegan pesto
Pizza Vegetariana: with corn, peppers, zucchini, and other fresh vegetables
Pizza Funghi: with mushrooms and oregano

Tip: Even with vegan pizza, you don’t have to do without cheese. After baking, sprinkle your pizza with a handful of yeast flakes or some vegan cheese.

If you want to bake pizza properly, you don’t need a stone oven. But there is a crucial trick how the pizza gets really crispy in the oven at home. We’ll tell you.

Baking pizza properly is an art in itself. A traditional Italian pizza has a crispy base and topped with fresh ingredients. The secret behind this is the preparation in the stone oven: a fire burns under the stone, which heats up its surface considerably. The pizza is then baked crispy brown directly on the hot stone.

But you can also imitate how a stone oven works at home. Most modern ovens have a setting where the pizza gets nice and crispy without burning. We’ll show you a simple trick to make pizza like it’s out of the stone oven.

Choose the right setting

In order to bake pizza properly, you should select the appropriate setting on your oven. So first familiarize yourself with the different oven symbols.

The setting, which mimics the brick oven, is convection with bottom heat. You can recognize this setting by the symbol of a fan with a line or a wave underneath it. This setting is perfect for properly baking pizza. It is baked crispy on the bottom, but only gently cooked on top.

Bake your pizza with this setting in the lower third of the oven at maximum temperature. Depending on the recipe, the pizza is ready in ten to twenty minutes.

If your oven does not have this setting, then alternatively bake the pizza at the maximum temperature on top/bottom heat. Place the pizza at the bottom of the oven. In this way, the heat comes directly to the dough and makes it crispy. The baking time also varies with this variant depending on the recipe.

By the way: This setting is also suitable for heating up pizza. The leftovers will still taste good the next day.

Pizza like from the stone oven: ideas for at home

With the right setting on your oven, you can also make a pizza with a crispy crust at home. It tastes especially good if you make the pizza yourself. Both the pizza dough and the pizza sauce are prepared quickly. Then choose your favorite ingredients and top the pizza with peppers, spinach, olives, cheese or fresh rocket, for example. Get inspired by these pizza recipes:

  • Cauliflower Pizza
  • Spinach pizza
  • Pizza Marinara
  • Arugula Pizza

Tip: Pizza as fast food does not have to be unhealthy. You can also bake a healthy pizza without yeast and white flour. We’ll show you how it’s done here: Fast and healthy pizza? It works with this ingredient.

The Pinsa Romana is similar to an ordinary pizza, but is said to be more digestible. We will explain to you what is behind the trend from Italy and how you can prepare Pinsa yourself.

For several years, a trend dish has been spreading from Italy that not only resembles pizza in name: the pinsa. They are also called Pinsa Romana, because the Romans are said to have enjoyed eating the pastry. But the recipe was forgotten until it was rediscovered in the last decade.

What makes the pinsa romana so popular? Above all, it is their dough that is said to be more digestible than pizza dough. It consists of a mixture of wheat, rice and soy or chickpea flour and Italian sourdough (“lievito madre”). The rice flour is supposed to loosen up the dough, the soy flour ensures good binding and proteins and the sourdough is supposed to make the pinsa romana easier to digest.

The long rising time also contributes to this: the dough of the pinsa should rest for up to 72 hours or more. The ongoing fermentation processes not only make the dough very airy, but are also supposed to relieve the digestive tract of some of its work. However, there are still no systematic scientific comparative studies between the digestibility of pinsa and pizza. More about this here: This is why many people can no longer tolerate bread.

In the next sections you will find out how you can bake and topping Pinsa Romana yourself without Lievito Madre.

Pinsa Romana: The recipe for the special dough

For four pins you need:

350 g flour type 405 or 550
50 g wholemeal spelled flour
75 g rice flour
25 g chickpea flour or soy flour
0.5g of fresh yeast or 0.2g of fresh yeast and 50g of Lievito Madre
approx. 300 ml cold water
1 tsp salt
1 tsp olive oil


Mix the flours together in a large bowl.
Dissolve the yeast and salt each in a portion of the water.
Add yeast water, salt water, olive oil and, if necessary, Lievito Madre to the flour mixture. Knead the ingredients for about ten minutes until you have a smooth dough. Add some more water if needed.
Cover and let the dough rest for 30 minutes, kneading it briefly every ten minutes.
Place the dough in a large sealable container and refrigerate for 48 to 72 hours.
On baking day, take the dough out of the fridge 2-3 hours before you use it to let it come to room temperature.
Knead the dough briefly and divide it into four pieces of dough. Cover them with a tea towel and let them rise again for an hour.
Preheat the oven to 240 degrees circulating air. Note: For most dishes you can do without preheating the oven and thus save energy. Preheating the pinsa romana (just like pizza or tarte flambée) makes sense, however, because it only needs to be baked for a short time, but it should be nice and crispy. The ovens of professional pizzerias reach much higher temperatures.
Pull the dough pieces apart in an oval or round shape. Be careful to break as few air bubbles as possible. The dough does not have to be as thin as pizza dough.
Place the pins on an oiled baking sheet and top them with ingredients of your choice.
Bake the pins for about 10 to 15 minutes.

Tasty toppings for pinsa romana

You can eat the Pinsa pure or top it like a pizza, for example with:

  • tomato sauce
  • fresh seasonal vegetables
  • cheese or vegan yeast melt
  • fresh herbs
  • aromatic olive oil

The only thing to keep in mind is that the Pinsa Romana is only briefly in the oven, just like a pizza. This means that you should pre-cook vegetables or cut them very thinly. It’s also a good idea not to cover the pinsa too thickly, as that could make them mushy (and harder to eat).

Thanks to these life hacks, you will get the most out of your pizza!

  1. Try making “dessert pizza” with Nutella.
  2. Make a pigtail pizza.
  3. Make pizza-style thin dough rolls.
  4. Turn an empty pizza box into a laptop stand.
  5. Prepare a “pizza in a jar” that you can always take with you.
  6. Reheat leftover pizza in a crepe maker.
  7. Make a huge rollout of a huge pizza, which is easier to take with you.
  8. Another idea is pizza chups!
  9. Finally, use the tiles to simulate a brick pizza oven!

Pizza is a very popular, convenient, quick, and delicious dish. The pizza tastes good both cold and hot, and it’s easy to reheat from a cold state: you just put a piece in the microwave – and voila! You are already sinking your teeth into a hot and delicious bite. To make your pizzas even tastier – try the tips from this post!

  1. Place a glass of water in the microwave along with the pizza to avoid the appearance of a dry crust on the pizza.
  2. Make a pizza dough with Greek yogurt and yeast flour. 1 cup Greek yogurt and 1 cup yeast flour and your simplest pizza dough are done!
  3. Keep your pizza hot in the car too: turn on the heated seat wherever it lies!
  4. Tear the pizza box into “plates”
  5. Make pizza cupcakes at home. Step 1: Cut circles out of the dough. Step 2: Place them in cupcake tins. Step 3: Fill the dough with the filling. Step 4: bake!
  6. Make croissant dough pizza rolls. Prepare croissant, pepperoni, and cheese dough with chopsticks. Place pepperoni and a piece of cheese on top of each dough triangle. Tighten it well. Bake until the dough is brown and the cheese is melted. Wait a few minutes for the rolls to cool down and enjoy!
  7. When you are driving and your pizza is sitting on the seat, place a bottle of water under the box so that the filling does not slide off the cake.
  8. Heat the pizza with a hairdryer on the surface of the iron.