Pizza Diávola: Rossini's Spicy Specialty
The pizza diávola is one of the most popular Italian pizzas served at our Rossini restaurant. This Neapolitan specialty, unlike other pizzas on our menu, adds a fiery flavor and a spicy kick for the most daring palates. If you love traditional Italian cuisine, the pizza diávola will not disappoint. With its exquisite crust, the freshness of the tomato, the creaminess of the mozzarella, and the spicy taste of salami, this pizza offers a unique experience that combines the best of spicy flavors and the quality of authentic Italian cuisine.
1. A Spicy Disguise
Believe it or not, the base of this pizza is a Margherita pizza. The base ingredients are the same, but salami or chorizo and a touch of spices and spicy oil are added. The Margherita pizza is one of the most versatile pizzas, and in the case of the diávola, it is used to create a spicy variant of classic Italian and Neapolitan pizzas. There are also versions of the pizza diávola that incorporate jalapeños for an even more intense flavor.
2. The Devil’s Pizza
Although in some Italian restaurants it is known as “pizza peperoni”, the pizza alla diavola is associated with the "devil" because of the burning sensations it produces in the mouth. Its Italian name mainly refers to the spicy flavor that resembles fire or flames. The salami or chorizo gives the pizza a reddish color, evoking the “burning flames” that represent the devil in popular imagery. Similarly, in American cuisine, the expression “a la diabla” is used to describe dishes with spicy or strong ingredients.
3. A Pizza with Unknown Origins
Unlike other Italian dishes such as tiramisù, there is no official story about the origin or invention of the pizza diávola. It is likely a popular version that has been locally passed down in Italian regions such as Naples or Rome. Its popularity and distinctive flavor have made it a well-known pizza worldwide, serving as a spicy alternative to conventional flavors.
4. A Double-Edged Theory About the Pizza Diávola
Various sources and chefs believe that the pizza diávola may have its roots in American cuisine and was “secretly” imported by Italians to market it under the name “pizza peperoni.” Another theory suggests that it was the Americans who copied the recipe from the Italians, as the migration of Italians to the United States during the years 1890 to 1900 influenced the adaptation of the recipe with local ingredients.
That concludes our four curiosities about the pizza diávola. We hope this article has helped you discover a new Italian specialty and that you are inspired to try it on your next visit to our restaurant in Barcelona’s Plaza Real.