Italy is the birthplace of pizza, and Italians take their pizza very seriously. With so many different regional styles and topping combinations, it can be difficult to determine which type of pizza Italians love the most. Quick answer: According to surveys and polls, the most popular pizza in Italy is Margherita pizza, a simple Neapolitan pizza made with tomato sauce, mozzarella cheese, fresh basil, and olive oil. However, preferences vary greatly across Italy’s regions.
Pizza has been a staple of Italian cuisine for centuries, with the first pizzas being created in Naples around the late 1800s. Since then, pizza has evolved into countless varieties reflecting local tastes and ingredients across Italy. The country is home to many protected regional styles like Neapolitan pizza, Roman pizza, Sicilian pizza, and more.
So when asking what Italy’s favorite pizza is, the answer is complicated. There is no single national consensus, but looking at national surveys and polls provides insight into the pizzas that rank highest among Italians overall. Understanding regional differences also shows how personalized pizza tastes are throughout the country.
National Surveys Show Margherita as Most Popular
Several national surveys indicate that basic Margherita pizza is the favorite pizza among Italians at a national level.
A 2016 survey conducted by Doxa polling company found that Margherita pizza was preferred by 38% of Italians. It beat out options like Diavola (spicy salami), Capricciosa, and Quattro Formaggi by a wide margin.
A more recent 2019 survey by ISMEA of over 800 Italian consumers again found Margherita in the top spot with 35% choosing it as their favorite pizza. Capricciosa came in second with 14% preference.
The popularity of Margherita represents the importance of simplicity and balance in Neapolitan pizza tradition. The sweet tomato sauce, creamy mozzarella, fragrant basil, and bright olive oil capture the classic taste of pizza in a perfect combination.
Margherita pizza was historically created in 1889 to honor Queen Margherita of Savoy during her visit to Naples. The pizza’s colors representing the Italian flag – red tomato, white mozzarella, and green basil – made it the perfect patriotic dish. While created in Naples, the simplicity of Margherita has now made it beloved nationwide.
Regional Differences Reflect Local Tastes
While Margherita tops national polls, surveys within Italy’s regions show stark differences in preferences. Each area has its own local styles and ingredients that create unique pizza tastes.
For example, in Campania, where Naples is located, Margherita did top polls as the favorite at around 36%. But in Lombardy in the north, surveys found Quattro Formaggi as the favorite pizza topping instead. Sicilians preferred onion, anchovy, and oregano flavors reflecting their island cuisine.
These regional differences likely stem from the historical development of pizza across 20 Italian regions. The many micro-climates and cultural influences led to great diversity in ingredients and preparation techniques.
Some key regional pizza styles include:
Neapolitan Pizza
From Naples and Campania, with soft and chewy crust, San Marzano tomatoes, buffalo mozzarella, basil, and olive oil. Favorite toppings are Margherita and Marinara.
Roman Pizza
From Rome and Lazio, with a thin and crispy crust, less condiments than Neapolitan. Popular toppings are onions, olives, anchovies, and sausage.
Sicilian Pizza
From Sicily, with a thick focaccia-like crust, oregano flavor, onion, anchovy. Sfincione is a popular local variety.
Pizza al Taglio
From Rome, baked in sheet pans and sold by weight. Flavors vary widely.
Focaccia
Originating in Liguria, similar to pizza but with thicker bread-like crust and olive oil. Onion, vegetables, potatoes, or olives commonly added.
Calzone and Panzerotti
Folded or closed pizzas from Campania. Stuffed with tomatoes, mozzarella, and other fillings.
Pinsa Romana
Oval pizza from Lazio with blend of wheat and soy flours for unique flavor and texture.
So while Italians nationwide may lean toward preference for Margherita, exploring regional differences displays the diversity of pizza preferences across the country. Local cultural cuisine clearly influences personal tastes.
Key Pizza Ingredients Differ by Region
A major source of pizza variety comes from the different ingredients used in each area. The availability of local cheese, vegetables, meats, and other components leads to specialized regional ingredients.
| Region | Key Ingredients |
|---|---|
| Campania | San Marzano tomatoes, buffalo mozzarella |
| Lazio | Pecorino romano cheese, olive oil, anchovies |
| Sicily | Oregano, onion, anchovy, hard cheeses |
| Lombardy | Gorgonzola cheese, mascarpone, prosciutto |
| Trentino-Alto Adige | Speck smoked ham, asiago and fontina cheese |
| Piedmont | Robiola cheese, truffles, mushrooms |
Some of Italy’s most famous regional food products appear as beloved pizza toppings in their home area. These include prosciutto from Parma, mortadella from Bologna, Gorgonzola blue cheese from Lombardy, and many more. Their use adds a local flair.
For example, Trentino-Alto Adige uses local speck smoked ham on pizzas. Piedmont takes advantage of its proximity to the funghi porcini mushrooms and rare white truffles. Puglia utilizes burrata cheese and fresh seafood. These regional ingredients help create the unique pizza repertoire across Italy.
Popular Pizza Chains Provide Consistency
While regional pizza styles dominate in Italy, some national pizza chains have also risen in popularity. Major chains allow for consistent pizza offerings across Italy’s regions.
Some top national pizza chains include:
Pizzium
With over 50 locations across Italy, Pizzium offers Neapolitan style pizza baked in wood-fired ovens. Its extensive menu includes both traditional and gourmet options.
Rossopomodoro
This Neapolitan pizza chain has over 100 pizzerias throughout Italy. It focuses on tradition and quality with pizza chef training programs.
Da Michele
Originating in Naples, Da Michele now has outlets across Italy serving authentic Neapolitan pizza since 1870. It offers only two simple varieties: Margherita and Marinara.
Pizzarello
Pizzarello specializes in the Pizza al Taglio Roman style, allowing customers to purchase pizza by the weight. Its fast-casual approach has expanded to numerous locations.
Berberè
With its origins in Castel Bolognese, Berberè highlights pizza and craft beer. It now has multiple contemporary-style pizzerias in cities like Milan and Bologna.
While regional favorites still dominate, successful national pizza chains allow for consistency and variety for Italians seeking pizza outside their home area. Their expansion indicates an appetite for both tradition and innovation.
New Trends Put a Spin on Classic Pizza
In recent years, new trends have emerged in Italy’s pizza scene that put a modern spin on traditional pies. Younger generations of pizza chefs are driving innovation.
Some popular new takes on pizza include:
Gourmet Toppings
Elevated ingredients like imported cheeses, cured meats, truffles, seasonal vegetables, and seafood appear on contemporary pizza menus. These gourmet toppings cater to changing tastes.
Alternative Crusts
Gluten-free, whole grain, and multi-cereal doughs provide options for health-conscious or restrictive diets. Other new crusts include styles like fried pizza dough.
Sweet Pizzas
Dessert pizzas with toppings like Nutella, fruit, ricotta, and chocolate satisfy the sweet tooth. Kids and adults alike enjoy this inventive spin.
Stuffed Crusts
Whether filled with cheese, meat, or vegetables, stuffed crust pizza offers an indulgence on the classic.
Pizza Cones and Pockets
Portable and tidy versions of pizza come in paper cones or parcels for on-the-go eating.
New Shapes
Alternative shapes like pizza rolls, knots, and sandwiches add novelty.
Equipment Innovations
Modern electric or gas-fired ovens allow more consistency in pizza-making compared to traditional wood-fired ovens.
Though traditional tastes still dominate in Italy, these trends inject freshness into the classic pizza experience. They ensure that pizza remains relevant and adaptive to new generations.
Conclusion
Italy’s favorite pizza ultimately depends on who you ask. While Margherita pizza tops national polls, digging deeper reveals deeply personalized regional pizza tastes. Each area utilizes local ingredients and traditional recipes to create localized versions perfected over generations. Standard national chains have also risen to bring consistency and variety. At the same time, new trends put contemporary spins on classics to propel pizza evolution. With its history stretching back centuries, pizza in Italy manages to balance innovation and tradition in a way that satisfies diverse consumer tastes. So while individual favorites vary greatly, pizza remains Italy’s most beloved and ubiquitous dish.