They are depopulated from New York to Singapore, but have always been a cornerstone of the most genuine Italian tradition. The great revival of the round pizzas owes its fame to their inimitable taste and the simplicity of eating them almost anywhere and at any time.
They evoke the nostalgic taste of school days and summers on the beach, when it seemed like nothing better than taking a dip in the sea. Round pizzas are part of our history, and maybe that’s why in Italy they have never gone out of fashion, despite their somewhat vintage and demodé look.
A must-have and appetizing, loved by young and old and perfect for breaking hunger at any time of day, for some time now the success of round pizzas seems to have conquered a substantial slice of the public outside the national borders.
Their request overseas is overwhelming, where, literally from Singapore to New York, pizzerias are born that offer it as an alternative to pizza slices, in many different variations.
This is the case of “Tonda”, a chain of take-away pizzerias that owes its name to the classic pizzetta, and that with several stores scattered across India, Australia, Vietnam, Malaysia and Europe really seems to be unaware of the crisis. An idea born from the couple of entrepreneurs from Abruzzo, Riccardo Ciferni and Lalla Di Carlo, already owners of the chains “Ciferni” and “Trieste”, known for the appetizing consistency of the pizzas, and now concentrated also on the export of the typical recipe of round pizzetta always produced by Riccardo’s grandmother in the historic family business. An intuition that, after the first openings in Madrid and London, seems to have conquered the whole world, determining new openings also in Miami and Las Vegas.
A real boom, under the banner of authenticity and a tradition much appreciated by the public. Quality ingredients, dedication and a (good) lot of experience: the recipe for the round pizzetta is certainly not something you learn in books, but let’s see how to start!
La pizzetta tonda, an all Abruzzo excellence
Fragrance and flavor are undoubtedly the strengths of this pizza, which differs from the soft bakery or pastry by diameter (about 15 cm) and a more rustic texture. The basic ingredients are those of a quality pizza, but the exceptional crunchiness is dictated by careful processing and baking in the typical round electric baking trays, able to give the pasta the essences of cooking oils.
Its classic variants, in addition to the usual daisy, are those with grilled or raw vegetables (peppers, zucchini, eggplant, tomatoes), sliced or grated potatoes, vegetables such as spinach and turnip greens, and the addition of meat such as sausage, bacon and ham.
More modern proposals are those with cherry tomatoes and anchovies, artichokes, with a mix of cheeses or woodcutter, with mushrooms and added hot pepper.
It is imperative to always stay within the “limits” of tradition and authenticity, without overdoing the use of modern ingredients such as sauces, chips, sausages that would risk distorting the true essence of this pizza.
Round pizzas: from the bar to the restaurant, a winning proposal
Its shape (by the way: do you know all the shapes of pizza?) makes it ideal for quick meals at the table or in the street, its extreme versatility satisfies all tastes and its consistency makes it at the same time an excellent snack or a full meal.
A perfect proposal for different types of premises: from the bar, where it is also appreciated in small tastings as an aperitif, to the pizzerias to the cut, where of course it is the main course. In recent years, however, this pizza has also appeared in theme restaurants, such as Tonda, and in small street kiosks, confirming what is now established and widely requested by the public.
A truly unique dish of its kind, counted both at the table and in the street, in a street-food version, able to bring together lovers of pizza of all kinds and… of every nationality!
To start the production of your new round pizzas, contact specialists in this field to learn how to make the most of the characteristics of the oven and the trays to be used. Try to develop an original pizza menu, able to surprise your customers with innovative and quality proposals.
Make your pizzetta “recognizable”, giving it a personal touch in terms of taste and fragrance and let experience determine its success.
We at Multicash are ready to help you choose the best ingredients and accessories to use, the rest will be the result of your inventiveness and your great love for this work!
