For some, only the Neapolitan – which is certainly the most historic and most famous – would have the right to be called pizza. For others, perhaps grown at different latitudes in Italy, pizza is the thin and crunchy one, of Roman tradition, certainly lighter to eat. And then there are the pizzas by the slice, the fried ones, those with a high and soft dough that is often used as a “pure” base for elaborate toppings and those that are neither one thing nor the other, but are simply good.
In short, in Italy, not to mention the rest of the world, pizza is the protagonist of a “diversity” similar to that of many other products.
And even in this case, it seems to us a great wealth to be proud and happy of, since this means being able to eat many different, very good pizzas