Riccardo Bianchi…
Pineapple on pizza has always been a controversial topic, especially in Italy. Traditionalists argue that the sweet and tangy pineapple clashes with the savoury elements of a classic pizza, disrupting the balance of flavours. Italian cuisine places a high value on preserving the integrity of traditional recipes, and many Italians believe that adding pineapple to pizza undermines the authenticity and simplicity of the dish. Despite this, some adventurous chefs and food enthusiasts have embraced the challenge of creating a harmonious pineapple pizza, leading to unique and exciting recipes like the one we present here, aptly named “The ItalianTaboo.” This recipe comes from Belli di Mamma, one of the top 50 best pizza restaurants in the world, created by Italian Riccardo Bianchi and located in the heart of Budapest, Hungary. Riccardo Bianchi has taken this courageous move to create a pizza with pineapple, challenging traditional culinary norms and inviting a rethinking of what pizza can be.
Ingredients
Pizza dough
Fior di latte mozzarella
Smoked scamorza cheese
Lightly smoked Italian ham Pineapple chutney Parmigiano-paprika cream drops Fresh mint
Method
The combination of ingredients here promises a delightful mix of smoky, sweet, and savory flavors. Each component is carefully chosen to balance and enhance the overall taste.
For Pineapple Chutney:
Pineapple Chutney: Start by preparing the pine- apple chutney. Slice fresh pineapple and roast it in a pan at high temperature until caramelized. Then, mix it to create a chutney. Roasting the pineapple intensifies its sweetness and adds a lovely, caramelized flavor that pairs beautifully with the other ingredients.
Pizza Assembly:
Spread the fior di latte mozzarella over the pizza dough. Add smoked scamorza cheese and light smoked Italian ham. Drizzle with pineapple chutney. Using both fior di latte mozzarella and smoked scamorza adds a depth of creamy and smoky flavors, creating a harmonious base for the chutney.
Finishing Touches:
Add small drops of parmigiano-paprika cream over the pizza. Garnish with fresh mint leaves for a burst of freshness. The mint not only adds a pop of color but also a refreshing contrast to the rich and savory elements of the pizza.
Recently, renowned Italian pizzaiolo Gino Sorbillo introduced his version of pineapple pizza, much later than Belli di Mamma’s. This bold move was meant to encourage Italians to embrace new flavors and experiment beyond traditional recipes. While pineapple on pizza remains a contentious topic in Italy, innovations like Belli Di Mama’s are a testament to the evolv- ing culinary landscape. It’s exciting to see food enthusiasts challenging conventions and inspiring us to think outside the pizza box!
