Italy’s three Ps: Pizza, Pasta and Panini

The oaky, sweet smell of black truffle awakens any foodie’s palette. The clings and the clangs of aperol spritz during a toast can be heard at any time of the day. Gelato dripping from fingers and chins is embraced, not frowned upon.

There is only one place in the world where all these sights can be found at every corner.

Italy.

Renowned for its rich culinary heritage, Italy is home to an array of delectable masterpieces from focaccia to prosciutto, but there is a triumphant trio in Italian gastronomy that makes any mouth water: pizza, pasta and panini.

Italy is arguably considered the country with best cuisine, and this trio has become a great factor in support of that stance

Many countries have made versions of this trio of delicacies, but it is Italy that is credited to being the birthplace of the three culinary creations. Food enthusiasts travel from all parts of the world to nurture their appetite and explore the flavorsome dishes of Italy’s three Ps.

Pizza

Italian cuisine would not be complete without mentioning pizza. Hailing from the vibrant city of Naples, located in the south of the country, pizza has become a global sensation.

Originally, during the 1700s-1800s, Naples was, for the most part, populated with low working-class people, as much of society lived outside or in a one room home. With little to no way of purchasing food, poor Neapolitans turned to pizza—flatbreads with a few toppings.

Traditional Neapolitan pizza is characterized by its thin, chewy crust and simple, yet flavorful, toppings. At that time, Neapolitan pizza featured tomatoes, cheese, olive oil and garlic, most of which are still toppings commonly asked for today.

One of the most, if not the most, popular version of the dish is the Margherita pizza. Decked with fresh tomatoes, mozzarella, basil, and olive oil, this style of pizza pays homage to Queen Margherita of Italy.

In 1889, Queen Margherita visited the city of Naples after Italy’s unification. Sick and tired from her day-to-day French food, she called upon the city’s pizzeria, Pizzeria Brandi, for an assortment of pizzas. The Queen’s favorite pizza pie was known then as “pizza mozzarella”, which was the dough topped with soft white cheese, red tomatoes and green basil; nowadays this royal-favored pizza is the Margherita.

Florentine restaurant Misterpizza ‘s version of the Margherita pizza, with an additional topping of spicy salami.

Regional variations have sprung up across Italy, with toppings ranging from the spicy Calabrese sausage to the fragrant truffle oil of Piedmont. Other common toppings added onto authentic Italian pizza are mushrooms, mixed greens, balsamic glaze and ham.

Make-it-your-own pizza from Misterpizza with classic dough, tomato sauce, arugula, prosciutto and burrata cheese.

Pizza represents the perfect combination of crispy dough, melted cheese, and mouthwatering toppings, capturing the hearts of food lovers worldwide.

Pasta

Even though many historians consider China as the birthplace of noodles, it is Italy that created what the world considers “pasta”. Pasta is made with dough consisted of wheat flour with eggs and/or water, formed into various shapes and sizes.

The most logical theory of Italy’s introduction to noodles (and thus the spark of their variation known as “pasta”) is that the dish was first brought to Sicily during the 13th century by Arab traders.

Pasta made by scratch being prepared to enter its final step in preparation: to be boiled.

Pasta takes on countless shapes and sizes, from the long and slender spaghetti to the curved and ridged rigatoni. In each region of Italy, one will find a variety of traditional pasta shapes that reflect the local culture and preferences. For instance, Liguria is famous for its trofie, while in Rome, one will find bucatini.

One of the most popular ordered styles of pasta is the Pasta Carbonara. Most historians will agree that the dish originally came from Rome and was not yet popularized worldwide until American troops grew an affinity towards it during WWII.

Stefano Molaro, a Sicilian native, suggests another theory. “Carbonara was created by “carbonari” (coal burners) in Rome as an easy-to-make meal because of their long laborious hours,” says Molaro.

To make the carbonara sauce, all that is needed eggs, black pepper, pecorino romano or parmesan, and guanciale.

Pasta Carbonara made with guanicale from il Nutino. Other countries might incorporate pancetta or bacon instead in this style of pasta.

As one travels to the coast of Italy, another variation of pasta can be discovered: Spaghetti allo scoglio (seafood spaghetti). Also known as spaghetti ai frutti di mare, this seafood spaghetti originated in Sicily, contains the true flavors of the Mediterranean.

The dish is an ancient recipe of the fisherman of the area. The sauce is made of small pieces of rock (scoglio), which are sautéed in pot in order to separate the animals living within. The rocks are then removed, and pasta is added to the sauce, creating a rich coastal delicacy.

Spaghetti allo scoglio is commonly served with octopus, squid, prawns, mussels, clams and cuttlefish.

Each variation of pasta found within Italy is a testament to its region, reflecting the culinary landscape and an appreciation to its savory history.

Panini

Sometimes simplicity beats abundance and complexity and the Italian delicacy of a panini is the best example.

Originated in Lombardy, Italy, the panini was created as a lunchtime meal for workers. While many confuse a panini with a sandwich, there is a culinary difference between the two.

Panino (the plural term of panini) is made specifically with ciabatta or focaccia and an array of one’s preference of Italian ingredients such as prosciutto, salami mozzarella and truffle.

The @Kacierose special panini from Pino's sandwiches made of prosciutto, burrata, sun-dried tomatoes, salad and truffle sauce.

Lilliam Moraga, a tourist of Europe from Nicaragua, has been traveling throughout Italy for the past week and shares her thoughts on a panini. “I am in love with them. I can have them for breakfast, lunch or dinner. They (a panini) are so much more than just a sandwich,” says Moraga.

Moraga enjoying a “Malizioso” panini from Il Cernacchio that consists of Tuscan salami, grilled eggplant, caramelized onion, pecorino, and sun-dried tomatoes.

“I’d say that a sandwich has a more generic approach than that of a panini. In my eyes, a panini can be categorized as a type of sandwich, but not every sandwich is a panini. Nothing can beat the rich Italian flavor of mortadella cheese with prosciutto dabbed with truffle in between two slices of ciabatta.”

The simple creation of the panini incorporates the best flavors of Italy. No matter the filling, from grilled eggplant to spicy salami, a panini is sure to please any foodie’s appetite.

The mouth-watering Italian trio of pizza, pasta and a panini encapsulate the country’s rich gastronomy and take any traveler on a culinary adventure. One’s trip to Italy is not complete without indulging in any of the three, or better yet, live like a local and make all three a must do while in the country with the world’s best cuisine.

Buon appetito!