Italian Salami, Apple and Blue Cheese Pizza - a Gourmet Recipe (2024)

FAQs

What goes first on pizza salami or cheese? ›

The toppings should NEVER be under the Cheese. The toppings will get soggy and fall off the pizza when you take your first bite if you put it under Cheese. Now if the toppings sink into the cheese and get covered by it during the cooking process that's ok but the raw pizza should have the toppings on top of the cheese.

For example, if you want to achieve a spicy pizza, you can't go wrong with calabrese or saprosseta toppings. If you want to achieve a mild and sweet flavor, genoa salami is a great choice. However, if you're not sure, go for pepperoni. You can't go wrong with everyone's favorite salami.

Cheese always goes belowthe toppings

You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.

Traditionally in Italy, you would usually see only see two types of salami used to top a pizza; the Milano and Napoli.

Salami is the same kind of 'sausage' but spices added are just normally, salt, pepper and sometimes fennel seeds. In Italy is very rare to see salami on pizza while pepperoni pizza is very popular for people that like strong taste.

' An authentic Italian pizza is perfection at 5 different levels – the base, the sauce, the cheese, the toppings and last but not the least – the pizza chef.

Genoa. One of the most common Italian salami varieties, this cured meat originated in the northwestern Italian town of Genoa. It is always made of pork, but sometimes contains beef or veal as well. Its distinctive flavor comes from seasonings such as garlic, salt, both white and black peppercorns, and wine.

Felino salami, also known as “the king of salami”, originates from a small town in Italy called… you guessed it, Felino! This salami is known for its smooth consistency and dazzling flavor, rich with peppercorns and wine. This delicate salami is minimally spiced and slow-aged to bring out a sweet flavor.

What is the difference between Genoa salami and Italian salami? ›

Salami Texture and Flavor Variations

The wine and vinegar in Genoa salami, as well as containing more spices than its hard counterpart, gives it a bright, tangy and acidic flavor that isn't as mild as hard salami. Hard salami is smoked after it is cured so it usually has a smooth smokey flavor.

It's also a good idea to keep cheese, sauce, and other “melty” ingredients below the uppermost layer of toppings since they might otherwise prevent other ingredients from cooking through completely.

It's best to cut the pizza as soon as it comes out of the oven, so it doesn't toughen up as it cools down. You should let the pizza sit for only a few seconds and then proceed to cut it with a pizza cutter. If you're using a chef's knife, however, you should wait a little bit.

“According to many of my Italian friends, it's perfectly acceptable to eat a pizza with a knife and fork.” If you are served a whole pizza, Lucy said you need to cut them into a triangle slice before eating.

Diavola. The Diavola is a great pizza for anyone who loves strong flavours as the main ingredient here is spicy salami. It is one of the best-known pizzas outside of Italy, especially in the United States and the UK, although you might know it better by another name – the Pepperoni Pizza!

“Peperone” (plural “peperoni”) are bell peppers. “Pepperoni” as a spicy sausage doesn't exist in Italian, it's called “salamino piccante”. What is pepperoni made of in Italy? Peperoni (with one P) is not the same thing as pepperoni in the United States.

You don't generally find uncooked veggies on Italian pizzas -- but the exception is salad greens.

The word salume (the plural is salumi) literally means “salted meat”. Though most Italian salumi are made from pork, you can find salumi made from wild boar, deer and even horse. (We've told you before, Italians love pork – in all its forms!) Actually, there are hundreds of different kinds of salumi in Italy.

What do Italians do with salami? ›

Salame is primarily served as is, with bread and cheese, for a tasty finger food or a quick lunch. They can also be used in many rustic recipes, to flavor savory pies and casseroles, as a topping for pasta courses or in preparing delicious snacks to be served during happy hour.

The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in central Europe, with adapted manufacturing procedures. At that time, it was largely consumed by the wealthy, as meat in general was very expensive.

In conclusion, we have seen that there is an order to put toppings on a pizza. The first step is to put the sauce on the pizza. Then, you put the cheese on the pizza. After that, you put the toppings on the pizza.

This approach would result in yells (especially from the kids), the least of which is “Where's the pepperoni?” Tradition suggests that the pepperoni is smack on top of the cheese, so that the slices get a lot of heat, allowing them to cook just enough to release the essential oils, hence the taste and flavor.

Soppressata, a dry salami, can be made with both pork or beef. Whichever kind you choose, you can't go wrong pairing it with havarti, a creamy, semi-soft cheese. Havarti's supple, buttery taste allows the herbs and spices in the soppressata to shine through while drawing out the nutty, earthy notes of the cheese.