Whether it be crispy and thin, soft and thick, a classic Neapolitan or with the increasingly varied delicious toppings and types of flour, pizza is loved everywhere and is now a UNESCO world heritage.
It is the perfect leitmotiv for evenings with friends, the Saturday night pastime and the goal from a corner when you can’t prepare dinner. There is however an ally that makes this delicacy truly special: a good extra virgin olive oil.
THE PERFECT MATCH
There is no doubt about how to use it, extra virgin olive oil should only be used raw on freshly baked pizza so releasing an explosion of aromas and flavours.
If it is used in cooking at high temperatures (about 400°C) all the aromas and beneficial properties (polyphenols and antioxidants) of extra virgin olive oil are lost.
WHICH EXTRA VIRGIN OLIVE OIL TO CHOOSE
The extra virgin olive oil “Amabile” L’Acropoli di Puglia is 100% Italian, made from monocultivar “Coratina” olives rich in polyphenols and hand picked in the heart of Puglia, is a perfect condiment for pizza.
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This post is also available in: Italian