Pizza quattro formaggi
Italian pizza with four variants of cheese melted together
From Wikipedia, the free encyclopedia
Pizza quattro formaggi (Italian: [ˈkwattro forˈmaddʒi]; lit. 'four-cheese pizza'), also known as pizza ai quattro formaggi, is a style of pizza in Italian cuisine that is topped with a combination of four types of cheese, usually melted together, with (rossa, lit. 'red') or without (bianca, lit. 'white') tomato sauce. It is popular worldwide, including in Italy,[1] and is one of the iconic items from pizzerias' menus.
| |
| Alternative names | Pizza ai quattro formaggi |
|---|---|
| Type | Pizza |
| Place of origin | Italy |
| Main ingredients | Mozzarella, Gorgonzola, fontina, Parmesan |
History
Traditionally, the cheeses include mozzarella, as the fundamental component, which maintains humidity during cooking, partially protecting the other cheeses from the strong heat of the oven.[2] Gorgonzola is almost invariably present, and the completing duo consists of other local cheeses, depending on the region, with fontina and Parmesan as the typical complements,[3] but other variants include pecorino, Grana Padano, taleggio, smoked scamorza, provolone or caciocavallo. Beside mozzarella, mass-produced pizzas often use Parmesan, pecorino romano, asiago, and other Italian-style cheeses, although some use non-Italian cheeses such as edam, emmental, and blue cheese.[4]
Unlike other pizzas, such as the Neapolitan or the Margherita, which have an old, rich, and documented history, the quattro formaggi, despite its popularity and preponderance, has a less clear origin, certainly due to its composition being so obvious. It is believed to originate from the Lazio region at the beginning of the 18th century.[5] Its less obvious and more recent versions, such as the quattro lati pizza, can be on the opposite tracked in the history of gastronomy.[6]
