Braciole (pronounced “bra-chee-oh-leh”) represents a quintessential Italian dish that illustrates the nation's culinary tradition of elevating basic ingredients into remarkable meals. Widely known throughout Italy,…

Reflecting the creative and varied character of Italian culinary traditions, Pizza Capricciosa is one of the most respected and popular variants among Italian pizzas. The historical background, ingredients, and cultural relevance of this interesting meal are discussed in this paper.
Pizza Capricciosa first emerged in mid-20th century Italy, more especially in the Campania region. Though exact beginnings are unknown, it is thought of as a development of classic Neapolitan pizzas. In Italian, the word “Capricciosa” translates as “capricious,” or “whimsical,” which fairly captures the wide range of toppings that define this pizza.
Representing a classic Italian pizza, Pizza Capricciosa is distinguished by a simple but aromatic basis made of peeled tomatoes, olive oil, salt, and basil. The meal calls fresh mozzarella cheese, ham, pickled or cooked artichokes, mushrooms, black olives, and extra virgin olive oil. Regional tastes might produce variations with hard-boiled eggs, anchovies, or capers.
The pizza dough stretches to get a thin base, then it is painstakingly covered with a consistent layer of tomato sauce over its surface. While the toppings are placed equally on top, the mozzarella cheese is distributed consistently over the sauce. Ideally a wood-fired variant, the pizza is baked in a high-temperature oven at 250–300°C (480–570°F) until it develops a crispy crust and melted, gently browned cheese.
Pizza Capricciosa is a major player in Italian cuisine since it shows how perfectly simple yet sophisticated should be balanced. Higher quality, locally-sourced foods have lately been a trend to improve the Capricciosa. Organic peeled tomatoes, fiordilatte di Agerola cheese, Irpinian salami, roasted Cilenty artichokes, and a variety of other premium regional ingredients abound in Pizzaiolo Ciro Salvo of 50 Kalò’s “Capricciosa Campana”.
Though many pizzerias offer their unique Capricciosa using different cheeses, meats, or extra vegetables, the traditional recipe is still rather popular. Pizza’s universal appeal has gone beyond Italy’s boundaries; it is now found in pizzerias all around, where each one combines their own regional variants to this Italian classic.
4
servings20
minutes15
minutes300
kcalPizza Capricciosa begins with a hand-worked dough—flour, salt, sugar, active dry yeast, warm water and a splash of olive oil—left to rise until supple and airy. A thin layer of bright tomato sauce is spread over the rolled-out base, followed by torn mozzarella, marinated artichoke hearts, thinly sliced mushrooms, pitted black olives and ribbons of prosciutto cotto. A final sprinkle of grated Parmesan and dried oregano gives way to a 475 °F oven, where the pie bakes for 12 to 15 minutes until the crust turns golden and the cheese bubbles; once removed, it is finished with a drizzle of olive oil and scattered fresh basil leaves before slicing and serving.
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet (2¼ teaspoons) active dry yeast
¾ cup warm water (110°F/45°C)
2 tablespoons olive oil
½ cup tomato sauce
1½ cups shredded mozzarella cheese
½ cup marinated artichoke hearts, drained and quartered
½ cup sliced mushrooms
¼ cup black olives, pitted and halved
4 ounces prosciutto cotto (cooked ham), thinly sliced
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
Fresh basil leaves, for garnish
Olive oil, for drizzling
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
Braciole (pronounced “bra-chee-oh-leh”) represents a quintessential Italian dish that illustrates the nation's culinary tradition of elevating basic ingredients into remarkable meals. Widely known throughout Italy,…
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