"Four seasons pizza" is a pizza comprising four sections, one to represent each season. The fillings might include vegetables of the season, cheese, meats and mushrooms.

Sweetened cakes from the south of Italy often soaked in liqueur and decorated quite extravagantly.

A pizza from Molise made with cornflour and baked with wild greens.

Pizza made with a spread of tomato sauce topped with prosciutto, mushrooms, and cheese.

Pissaladeira. A soft flatbread from Liguria topped with anchovies and black olives, slices of tomato and cheese, similar to the French pissaladière.

Pizza maker

"Pizza in the style of Liguria". Pizza spread with tomato sauce and topped with olives, anchovies and onions.

The basic, original Neapolitan pizza, with tomatoes, oregano and fresh basil, with mozzarella and Parmesan cheese added. The addition of mozzarella and basil to a based coated with tomato sauce occurred as a patriotic gesture when Don Raffaele Esposito decorated a pizza in this way, the colours of the Italian flag, in honour of the visit of Queen Margherita of Italy in 1889. Efforts are being made to secure DOC status for this type of pizza, protecting and standardising the ingredients.

A pizza made with tomato and olive oil sauce with garlic spread across flatbread, to which may be added olives. It should not contain cheese, or even anchovies which are frequently added. Efforts are being made to secure DOC status for this type of pizza, protecting and standardising the ingredients.

The original pizza, with tomatoes, oregano and fresh basil, or with mozzarella and Parmesan cheese added as a Margherita. The addition of mozzarella and basil to a based coated with tomato sauce occurred as a patriotic gesture when Don Raffaele Esposito decorated a pizza in this way in honour of the visit of Queen Margherita of Italy in 1889. In additio, pizza napoletana may also have anchovies.