Pizza quattro stagioni

Pizza quattro stagioni

Alternative names	Pizza 4 stagioni, pizza alle quattro stagioni, la quattro stagioni
Type	Pizza
Place of origin	Italy
Region or state	Campania
Main ingredients	Artichokes, tomatoes, basil, mushrooms, prosciutto, olives
Media: Pizza quattro stagioni

Although the toppings on pizza quattro stagioni are traditionally divided into four separate quarters, some variations mix the toppings together.

Pizza quattro stagioni (lit. 'four seasons pizza'), also called pizza 4 stagioni, pizza alle quattro stagioni or simply la quattro stagioni, is a style of pizza in Italian cuisine that is prepared in four sections with diverse ingredients, with each section representing one season of the year.^[1] Artichokes represent spring, tomatoes and basil represent summer, mushrooms represent autumn, and prosciutto and olives represent winter.^[1][2][3] It is a very popular pizza in Italy,^[1] and has been described as a "classic",^[4] "famous",^[5] and "renowned"^[6] Italian pizza. It is a variant of pizza capricciosa.^[7]

Preparation

Pizza quattro stagioni is typically prepared using a tomato sauce and cheese.^[1][2][3] It is most often made by adding artichokes, tomatoes, basil, mushrooms, prosciutto, and olives to four separate sections of the pizza.^[2] Other ingredients may also be used.^[8] Fresh-cooked or canned artichoke hearts may be used.^[3]

Some of the topping ingredients can be partially oven-dried so they do not make the pizza soggy.^[4] Baking it on a pizza stone can also prevent sogginess.^[4] The pizza may be finished with olive oil drizzled atop the pizza.^[3][2] It can be sliced into wedges or into its four sections.^[1][2] Pizza quattro stagioni can be vegetarian if prosciutto is substituted by a vegetarian option.^[9]

See also

Media related to Pizza quattro stagioni at Wikimedia Commons

• List of pizza varieties by country

References

1. Galli, F. (2001). The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen. Chronicle Books. p. 107. ISBN 978-0-8118-3297-7. Retrieved May 21, 2016.
2. Gemignani, T.; Morgan, D.; Peterson, S. (2012). Pizza: More than 60 Recipes for Delicious Homemade Pizza. Chronicle Books. pp. 43–44. ISBN 978-1-4521-1276-3. Retrieved May 21, 2016.
3. Gresser, R. (2014). Kitchen Workshop-Pizza: Hands-on Cooking Lessons for Making Amazing Pizza at Home. Kitchen Workshop. Quarry Books. pp. 65–66. ISBN 978-1-59253-883-6. Retrieved May 21, 2016.
4. Rathbun, A.J.; Holt, J. (2010). Double Take: One Fabulous Recipe, Two Finished Dishes, Feeding Vegetarians and Omnivores Together. Non Series. Harvard Common Press. pp. 146–147. ISBN 978-1-55832-424-4. Retrieved May 21, 2016.
5. Criscitello, A. (2002). Pizze, focacce e calzoni. Delicatezze in cucina (in Italian). Giunti Demetra. pp. 45–47. ISBN 978-88-440-2518-2. Retrieved May 21, 2016.
6. Moliterno, G. (2002). Encyclopedia of Contemporary Italian Culture. Encyclopedias of Contemporary Culture. Taylor & Francis. p. 625. ISBN 978-1-134-75876-0. Retrieved May 21, 2016.
7. "La rinascita della pizza Capricciosa". lacucinaitaliana.it. 1 August 2018.
8. Reinhart, P. (2010). American Pie: My Search for the Perfect Pizza. Potter/TenSpeed/Harmony. pp. 175–176. ISBN 978-1-60774-090-2. Retrieved May 21, 2016.
9. Marcangelo, J.; Birch, C. (1984). Italian Vegetarian Cooking. Inner Traditions/Bear. p. 84. ISBN 978-0-89281-343-8. Retrieved May 21, 2016.