May 19, 2022

Capers and anchovies in the Pisan way

The Pisan pizza is born in a round pan with medium-thick dough, topped with grated parmesan or mozzarella, anchovies and capers. In the beginning it was a red pizza topped with Spanish capers and anchovies, as the mozzarella arrived only after the war. Its peculiarity consists in the fact that when cooking is not yet completed, the pizza is taken out, turned upside down and put back into the oven. Once removed from the oven, grated Parmesan cheese is spread over the pizza. This is considered the Pisan pizza.

We at ZenZero have always had a pizza on the menu that recalls Pisana, reinterpreted in our own way. In the old days it was called the Latin Quarter, which was a red pizza cooked on the ground with capers, Cantabrian anchovies and grated Parmesan. Even today we have a similar pizza in the menu with the usual ingredients that has undergone changes mostly in the preparation of the pizza itself. In fact we called it Capers and Anchovies in the Pisan way because we try to make it more similar to the true concept of Pisan pizza. By not making pan pizzas, we use our own techniques to make this pizza more similar to its true origins; we use extra virgin olive oil to grease the edges of the pizza to try to make it as oily as possible and this also affects the taste of the pizza itself. You can always find it on paper under the 'ZenZero icons', thus having the opportunity to have a real Pisan experience.

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