Italians are quick to turn their nose up at the idea of pineapple pizza. On the one hand, I can’t blame them for classifying the misdeed as an indisputable crime against pizza. But on the other hand, should one really knock something until they’ve tried it?
No, I’m not talking about, say, Hawaiian pizza by the slice at Ray’s in New York City. I’m talking about the pies of certain esteemed pizzaioli who have not only taken on the taboo but have also managed to fire up some incredible pies.
In honor of World Pizza Day (which is today, February 9) I wrote about the Ventricina pizza from Simone Lombardi of Crosta in Milan for La Cucina Italiana, and you can read about it here. In addition, Renato Bosco of the pizzeria in Sapore in Verona does a pie with pineapples as does Franco Pepe of Pepe in Grani in Caserta, said by many to be the world’s best pizzeria. (BTW, I love his Margherita Sbagliata pie!)
