On 13 December 2012, Dovilio Nardi, Andrea Mannocchi, Marco Nardi, Matteo Nardi and Matteo Giannotte (all Italians) from NIPfood in Rome entered the Guinness Book of Records with their gigantic “Ottavia” pizza with a total surface area of 1,261.65 m².

i'm from Sicily, we don't make our pizza any differently than the rest of Italy. The right way to eat it is to cut it in 6 / 4 slices and pick it up with your hand. if you want to , you can fold it in half (the tomato being on the inside, obviously.)

Technically speaking, “al taglio” translates to “by the cut,” which would cover any variety of pizza that is sold by the slice. However, the Italian al taglio style typically refers to crispy thin crust pizza that is baked in a large rectangular tray.

Whether in its simple version with mozzarella fiordilatte or mozzarella de bufala (in which case it would technically be called a Bufalina pizza), the Margherita pizza is undoubtedly the favourite pizza of Italian people.