We caught up with a number of Italian pizzaiolos (pizza makers) at the top of their game based in the heart of pizza land, Calabria, Southern Italy, namely; Ciro Oliva, Franco Pepe, Francesco and Salvatore Salvo, Salvo Ciro and Gino Sorbillo, and asked them to reveal their favourite toppings.
And the message is clear, when it comes to pizza toppings less is more, and let the quality of the ingredients do the talking. Find out what they had to say below.
Want to try an unusual combination? My favourite is: yellow tomatoes from Piennolo, buffalo mozzarella DOP and olive oil, parsley, garlic and colatura, made with anchovies from Cetara. The aromas of the anchovy infuse the mozzarella.
In our opinion, the most classic pizza topping, which is also summery, is Piennolo tomatoes. For more particular toppings I'm thinking of a pizza that we do with Cipollotto Nocellino, anchovies and caciocavallo and buffalo mozzarella which adds a fresh note. Otherwise, we'd recommend blue cheese and 'nduja, where the mozzarella tames the spiciness whilst retaining that freshness.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.