Indulge in the Best Italian Pizza Experience
Why Prosciutto Arugula Pizza is Perfect for Food Lovers?
Whenever I eat a Prosciutto Arugula Pizza, I feel as if I have taken a time journey to a hot, sunny day in Rome with my friends back in 2015. We discovered a small café after a long day of sightseeing. The aroma of freshly baked pizza and the laughter of locals immediately drew us in. We ordered a Prosciutto Arugula Pizza, not knowing that this simple dish would become the highlight of our trip. As the pizza arrived, the rich, salty Prosciutto Arugula Pizza caught our attention, it melts perfectly into the warm, crispy crust, while the fresh arugula adds nutrition and colour. It's the kind of pizza that feels light yet deeply satisfying, where each flavour, from the salty and peppery with crispy edges to the delicate ricotta cheese, perfectly blends in. It's not just a meal—it’s a little slice of Italy.
Why do people put Arugula on pizza?
Arugula on pizza might sound unusual, but it’s actually a perfect addition—especially for my yoga friends who love a good nutritious salad! Adding arugula feels like turning pizza into a mini salad experience on a warm, crispy crust. Personally, I love how its peppery bite brightens the flavors of the cheese and other toppings. Usually sprinkled on fresh from the oven, arugula keeps its crunch and color, adding a fresh, vibrant layer that elevates the whole dish. Plus, it’s packed with nutrients, bringing a light bitterness and a healthy boost of vitamins. For those of us who appreciate fresh, wholesome ingredients, arugula makes each bite refreshing yet totally satisfying—a true balance between salad and pizza!
Is Prosciutto healthier than bacon?
It might be a little bittersweet for all of the bacon lovers out there (myself included) to hear this, but prosciutto tends to win over as a healthier option. I first noticed the difference during a Sunday family brunch, we switched prosciutto for bacon on our breakfast spread. Given that prosciutto is dry-cured and served thinly sliced, the product feels much lighter on your palate than its close relatives who are typically fried in lard or hot fat (bacon) as well. Prosciutto is salty like bacon, and I limit my servings for that reason… until now. Prosciuttos light, thin non greasy texture was a relief. Those two things do give prosciutto a slight nutritional edge here.
Prosciutto Arugula Pizza: A Flavorful Dish from Italy to Family’s Table
I have to say that prosciutto arugula pizza is hands-down one of the most delicious combinations! The first time I had it in Italy with high school friends from the Philippines. I was blown away by the incredible mix of flavors. The savory, rich prosciutto pairs perfectly with the fresh, peppery arugula, and every bite just hits all the right notes. A couple of slices of prosciutto—who could resist that satisfying depth?
One of my favorite things about making it at home is how it brings the family together. It’s quick, easy, and perfect for gatherings. I love watching everyone gather around the kitchen, crafting their own pizza masterpieces, and hearing the laughter and stories as each person adds their own twist. From extra cheese to a little more prosciutto, each pizza reflects everyone’s unique taste, making it such a fun experience.
What is Cibo?
Cibo is an Italian word for food, but not for me, it means so much more—it reminds me of good memories of Italy, where I spent two trips in Europe back in May 2015 and April 2017 with my girlfriends in Singapore. Growing up and living in Asia, where rice and hearty meals are the staple food, Italian cuisine was a fresh and new experience. It revealed to me the beauty in simplicity, with each dish carefully prepared using fresh ingredients, always full of flavor and meaning.
I quickly fell in love with the Mediterranean way of eating. With simple natural ingredients like olive oil, tomatoes, and arugula. It became my absolute favorite, Prosciutto Arugula Pizza. The salty, savory prosciutto combined with the crisp, peppery arugula on a light, crispy crusts. It’s such a simple pizza that delivers big flavours.
For me, this is not just about eating, I felt like I was nourishing both my body and soul. Italian Cibo became something deeper for me—more than just satisfying my hunger. Every bite is a reminder of how food can be an enriching experience, a lesson Italy taught me that will always stay close to my heart.
Pineapple Pizza Divides Italy: Tradition vs. Innovation
In the gastronomic landscape of Italy, where food traditions run deeper than the cobblestone streets, one brave pizzaiolo (pizza-maker) is questioning everything we ever thought we knew about pizza. Gino Sorbillo, a third-generation pizza maestro from Naples, ignited a delicious controversy that's been dividing lovers of food across the country for his audacious "Margherita con Ananas" - a pineapple pizza not like any other.
Sorbillo is not only putting pineapple on a pizza but leading a gastronomic revolution against food prejudice. He says in an article, "Sadly, people follow the crowd and condition themselves according to other people's views." His creation is a piece of art that has been crafted with careful consideration against traditional pizza norms. Whereas standard Hawaiian pizza is a rather predictable thing, Sorbillo's is a *pizza bianca*-a white pizza sans tomato sauce, whose three cheeses and pineapple arrive at the table caramelized because they are cooked twice.
The underlying force that makes this story worth mentioning is Sorbillo's philosophy of culinary research: Pizza has been changing-it started including ingredients a few years ago that were unimaginable. Speck, mortadella, pistachio, and even jams appear on pizzas, so why not pineapple? He did it all more to stir curiosity rather than just to prove a point.
The reaction has been predictably melodramatic. Social media erupted in heated debate, with the pizza debated on national television. And yet, Sorbillo has emerged entirely unruffled. He softly launched the pizza on his menu weeks in advance of any announcement, and to everyone's surprise, a lot of customers-even Neapolitans-ordered it and loved it.
Food journalist Barbara Politi offers an interesting perspective, noting that pineapple has been part of European food culture since Christopher Columbus brought it back from Guadeloupe in 1493. She compares the pizza to sushi - something that might seem strange at first but can quickly become a culinary obsession.
In a final twist of culinary mischief, Sorbillo has even created a ketchup pizza in response to his critics, proving that innovation knows no bounds in his kitchen.
Whether you're a pizza purist or an adventurous eater, Sorbillo's pineapple pizza is more than just a topping-it represents a celebration of culinary creativity and open-mindedness. Read the full story
