The Flavors of Italy: A Journey Through Regional Pizzas and the Art of Dough Making

The Magic of Dough and the Timeless Tradition of Italian Pizza

Italy is the birthplace of pizza—more than just a dish, it’s a sensory journey through flavors and a symbol of love, simplicity, and pride in good food.
Every region brings its own interpretation: from the thin, crispy Roman style to the soft, airy Neapolitan with its iconic crust. Local twists using ancient grains and regional ingredients make each style a reflection of the land.

But the true soul of pizza lies in the dough. Crafted with patience, care, and passion, using a blend of select flours and a slow fermentation that makes it light and easy to digest.

Pizza: A Love Story with Deep Roots

What began as humble street food has become a cultural icon.
In 18th-century Naples, pizza took shape with just flour, water, yeast, and love.
In 1889, the Margherita pizza was created in honor of Queen Margherita—a timeless classic that went on to conquer the world.
Yet, despite its fame, pizza remains deeply Italian, rooted in simple gestures and authentic love. It is still, today, a ritual that speaks to the heart.

Regional Pizza Traditions Across Italy

• Campania (Naples) – The Neapolitan pizza is the most iconic: soft, with high crusts, and baked in a wood-fired oven. The Margherita and Marinara are the classics. Recognized as UNESCO heritage since 2017.

• Lazio (Rome) – Known for thin, crispy pizza romana and the beloved pizza al taglio—thicker, airy slices sold by weight.

• Puglia – Home of fried pizza (panzerotto), stuffed with tomato and mozzarella, then fried.

• Sicily – Features the thicker, fluffy sfincione, with anchovies, tomato, and crispy breadcrumbs.

• Lombardy – Merges tradition and innovation, using alternative flours and gourmet toppings.

• Emilia-Romagna – Soft, focaccia-like pizzas, topped with Parma ham and Parmigiano Reggiano.

Pizza in Tuscany: Where Tradition Meets Innovation

Tuscany’s pizza reflects its deep connection to tradition and respect for the land.
Dough is often made with local ancient grains like farro or Verna wheat, enhancing flavor and improving digestibility. A slow fermentation up to 48 hours creates a crisp, fragrant crust with a soft heart.

The Tuscany staple, though, is the schiacciata: a fragrant, rustic flatbread made with just a few simple ingredients—flour, water, yeast, and local extra virgin olive oil. Often enhanced with rosemary or filled with cheeses and salumi, it’s a true symbol of honest Tuscan flavor.

A Family Legacy: Passion Passed Down Through Generations

My love for pizza started with my grandfather, a baker, who turned simple ingredients into art.
He taught me that great food comes not only from ingredients, but from the soul you put into it.
Today, at Villa Le Torri, I carry that same dedication and care, ensuring that every pizza tells a story of family, love, and territory.

Our Tuscan Pizza at Villa Le Torri: A Deep Connection to the Land

At Villa Le Torri, pizza is not just food—it’s a love letter to our land, to the seasons, and to Tuscany’s rural heritage.

The dough is made from ancient grains grown in Montespertoli, in partnership with local farmers and the University of Florence. These flours are nutrient-rich, flavorful, and full of history.
The 48-hour fermentation results in an incredibly digestible, aromatic dough.

For toppings, we use only the best from our land:

• Our own extra virgin olive oil, bold and honest.

• Top-quality mozzarella, carefully selected.

• Fresh vegetables from our garden, hand-picked daily at peak ripeness.

Our homemade tomato sauce, prepared in July and August with sun-ripened tomatoes, is the essence of summer and home.
This deep care for ingredients and craftsmanship transforms every pizza into a true Tuscan culinary experience—made of earth, time, and love.

Pizza Night at the Villa: A Toast to Togetherness

Pizza is prepared on request for full-villa guests, and it becomes a night to remember.
We fire up the wood oven, knead dough together, share laughter and stories, and enjoy pizza made with love and ingredients that speak of home.

It’s a celebration of connection—and a moment that stays in the heart.

Recipe: Ancient Grain Pizza Dough with Semolina Flour

Ingredients for the dough (4 pizzas):

• 300g ancient grain flour (Senatore Cappelli or Marzuolo)

• 200g durum wheat semolina flour (adds crunch and structure)

• 300ml water

• 10g sea salt

• 10g sugar

• 20g fresh yeast (or 7g dry yeast)

• 2 tbsp high-quality extra virgin olive oil

Toppings:

• Homemade or San Marzano tomato sauce

• Fresh mozzarella (fior di latte or buffalo)

• Seasonal vegetables (optional)

• Olive oil, salt, pepper

• Fresh basil (optional)

Preparation Highlights:

1. Mix the flours, activate the yeast, and knead until smooth.

2. Let rise for at least 2 hours, longer if possible for better flavor.

3. Shape into 4 pizza rounds, leaving a thicker edge if you like a puffier crust.

4. Top with sauce, mozzarella, and fresh veggies.

5. Bake at 250°C (480°F) for 10–12 minutes or until golden and bubbly.

6. Finish with basil and serve hot—preferably with a glass of Tuscan red wine

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“The secret to a great pizza? Love, passion, and the quality of your ingredients—just like in life.”
– Raffaele Esposito