A ball of dough rests, full of potential energy. It has been aging for three days; it waits for the Pizzaiolo, or pizza maker, to come and shape it into the thing it will become: the Neapolitan pizza. Neapolitan pizza, from Naples, was considered peasant food. It was made with local, seasonal ingredients and baked in a wood-fired oven. Some of the popular toppings of the time were fresh tomatoes, olive oil, basil, sea salt, and buffalo milk Mozzarella.
Montepulciano D’Abruzzo and pizza, you really can’t ask for a better match! The Cantino Tollo Colle Secco is no exception, but its food pairing capabilities are not limited to just pizza.
Pizza’s story begins in Naples, Italy in the eighteenth century. Historically, pizza was an affordable and nourishing food for peasants and workers who enjoyed simple flatbreads topped with whatever ingredients were available or most affordable at the time.