Pizze

[…] they manufacture the detestable tarts called pizze, very popular in this part of the world.

Twice a week his mother baked bread, and twice a week there were pizze fritte for breakfast instead of cocoa and stale bread.

The city seemed like one gigantic fry-shop, with ‘zeppole’, ‘pizze’ and ‘calzoni’ sizzling on every street-corner.

The variety of pizze is immense. The true Roman pizza, for instance, is made with onions and oil, no tomato.

The most exquisite pizze are cooked in a forno a legna (woodfired oven).

Umbria is rich in paste, pizze, savoury torte, minestre and polenta dishes.