TIPS ON ITALY by Tonya Clement
How Italians Really Eat Pizza
(Hint: It’s Not By the Slice)
When you imagine grabbing a slice of pizza, you might think of New York-style folds or takeaway boxes. But in Italy — the birthplace of pizza — things are very different. Pizza here is not just food; it’s a ritual.
And spoiler alert: Italians don't casually eat slices on the go. Let’s dive into how Italians really enjoy their pizza, and how you can do it like a local!
Pizza Is a Sit-Down Experience
In Italy, pizza is something you sit down to savor, not something you eat walking down the street. When Italians go out for pizza (often with family or friends), they go to a pizzeria, sit at a table, and order their own whole pizza — yes, a full, personal-sized pizza. There’s no sharing a pie unless you're specifically splitting, and no ordering by the slice (except at some pizza al taglio shops — but more on that later).
Knife and Fork? Yes, Sometimes.
When that steaming, perfectly baked pizza arrives, most Italians start eating it with a knife and fork.
Especially if the pizza is:
- Hot and gooey (like a Neapolitan-style pizza with a soft center)
- Loaded with toppings
- In a more formal setting
That said, once it cools down a bit, many Italians casually pick up the slices with their hands too. It’s flexible — just don’t drip sauce all over yourself!
Tip: In Naples, you’ll often see people fold their slice ("a libretto") into quarters for easier eating.
Classic Toppings Only, Please
Forget pineapple, ranch dips, or heavy loaded pizzas. In Italy, less is more. Traditional toppings are simple and balanced:
- Margherita (tomato, mozzarella, basil)
- Marinara (tomato, garlic, oregano — no cheese!)
- Prosciutto e Funghi (ham and mushrooms)
- Quattro Formaggi (four cheeses)
- Diavola (spicy salami)
Excessive toppings or strange combinations are seen as “too much.” And no, you won’t find "pepperoni pizza", unless you want pizza with actual peppers ("peperoni" in Italian)!
Pizza al Taglio: The Exception to the Rule
In some casual settings, you can buy pizza by the slice — this is called pizza al taglio ("pizza by the cut").
- You find it mostly in Rome and other big cities.
- It's sold in rectangular trays, and you pay by weight.
- It’s a great lunch or snack on the go, but it’s different from the sit-down pizzeria experience.
Pro tip: Ask for “un pezzo più grande” if you want a bigger slice!
No Ketchup, No Extra Cheese
In Italy, asking for extra ketchup, hot sauce, or shredded cheese for your pizza is a huge faux pas. The philosophy is: the pizza is already perfect — crafted carefully by the pizzaiolo (pizza maker). Trust them. If you really must add something, a little drizzle of olive oil or a sprinkle of chili flakes (peperoncino) is acceptable.
Pizza Timing: Dinner, Not Lunch
While you can find pizza at lunch in touristy areas, traditionally, Italians eat pizza at dinner time, often starting from 7:30 PM or later.
Lunch is usually reserved for lighter meals like pasta, salads, or sandwiches. Pizza dinners are often relaxed, social, and enjoyed slowly, paired with a beer (birra) or light red wine (vino rosso leggero).
Eating pizza in Italy is a true cultural experience — simple, authentic, and full of tradition. If you want to eat like a local, take your time, respect the art, and enjoy every bite. Because in Italy, pizza isn't just something you eat. It’s something you celebrate.
Buon appetito!