Italian pizza is simple, fresh, and the toppings tend to be distributed appropriately. But in the US, more is more, and toppings are generous and not restricted by tradition.
We interviewed Giovanni Di Serio, fourth generation baker, head of the Consorzio della Focaccia Barese, and owner of Bari’s La Pupetta focacceria.
Despite some stiff resistance, Italian vegetarian and vegan recipes are finally booming. Is this trend now here to stay?