Carne pizzaiola
Sign in to saveAlso known as Pizzaiola
thumb|Pizzaiola in Venice, Italy thumb|Pizzaiola with potatoes and artichokes Pizzaiola, also known as '''''', is a dish derived from the Neapolitan and Apulian traditions that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil.
Wikidata facts
- Instance of
- meal
- Subclass of
- dish
- Part of
- Italian cuisine
- Country of origin
- Italy
- Material used
- meat
- Image
- Venezia Chicken Pizzaiola.jpg
via Wikidata · CC0
~1 min read
Encyclopedic overview
4 sectionsContents
- History
- See also
- References
- External links
thumb|Pizzaiola in Venice, Italy thumb|Pizzaiola with potatoes and artichokes Pizzaiola, also known as '''', is a dish derived from the Neapolitan and Apulian traditions that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil.
==History== The history of the pizzaiola is somewhat uncertain, even if the origin is almost certainly Neapolitan. The recipe has known a wide diffusion and has been the subject of numerous reinterpretations.
Excerpted from Wikipedia’s “Carne pizzaiola” article, available under the CC BY-SA 4.0 licence.