Pinsa & Co: where to eat (not only) pizza in Italy

Essential, iconic, national: on International Pizza Day, we celebrate one of the favorite foods of Italians, perhaps the favorite (in the eternal battle with pasta!). Pizza is undoubtedly a national pride. Each of us has a favorite, sometimes always and strictly chosen as the only option, other times with variations depending on what the pizzeria offers.

In this blog, we want to talk about pizza, but also about recipes that are similar to pizza and represent the pride of their respective regions: Palermitan sfincione, Salento rustic pizza, Genoese focaccia are “alternative” recipes to discover through our walking trips in their respective regions.

Is there anything more satisfying than sitting down to enjoy a delicious pizza after a day of walking or grabbing a slice as a tasty break during the day’s hike?

Roman Pinsa

Already described by Virgil as a tribute from King Latinus to Aeneas, Roman Pinsa was (re)born in 2001 as an elongated oven-baked pizza, derived from the Latin “pinsere,” meaning to stretch. Now, it is a very popular type of pizza in the capital and beyond: light, digestible, fun in its elongated shape, often made with various flour blends, it is popular and delicious.

Other types of pizza found in Rome include the “scrocchiarella” pizza – the traditional Roman one – and the tasty pizza alla pala. You can enjoy it in Rome and then continue towards the Southern Via Francigena, a route that crosses archaeological and natural wonders until reaching the sea of Terracina.

Palermitan Sfincione

Traveling to Palermo? We recommend tasting Sfincione, an ancient recipe based on pizza bread that soaks up a sauce made of tomato, onion, anchovies, oregano, and typical Sicilian cheese: a must-try!

Palermo is the starting point of the Magna Via Francigena, a route that crosses the Sicilian hinterland, through perched villages and lands rich in history and culture. Or you can reach it after our trip through the Madonie Mountains, where breathtaking views, charming villages, and unique traditions make this region a wonder to explore at a slow pace.

Genoese Fugassa

Focaccia in Genoa is an institution: about one centimeter thick, golden in color with well-marked alveoli, made soft and delicious by being brushed with extra virgin olive oil, water, and coarse salt. It is enjoyed at any time of the day – the most traditional? At breakfast, dipped in cappuccino!

You can stop in Genoa before or after a walking trip through the Cinque Terre: a land of infinite beauty, among vineyards, lemon groves, fragrant juniper and maritime pine forests, and trails covered with wildflowers.

Pan Pizza, Turin

A unique, yet soft and delicious recipe: let’s talk about pan pizza, a specialty of Turin. Also known as “padellino” pizza, it is made by stretching the dough in an aluminum pan, topping it with tomato sauce, and letting it rest before baking. The result? A pizza that is soft and delicious, crispy at the base.

You can enjoy it at the end of the journey on the Via Francigena in Val Susa: a spectacular route through enchanting landscapes and fascinating places such as the Sacra di San Michele, before reaching the magic of Turin.