The Bresaola pizza is currently one of the most valued and cherished pizzas among Italians. Its simple recipe makes it a perfect complement for any occasion, offering a healthier alternative to the pasta dishes typically served in pizzerias and trattorias across Italy. The culinary secret behind the appeal of this pizza lies in its main ingredient: Bresaola, a cured beef sliced into thin strips and subjected to a rigorous curing process. It can be likened to a type of cured meat commonly found in most antipasti or appetisers in Italian restaurants. It’s a fact that Bresaola pizza hasn’t yet gained the same popularity in Spain. For this reason, we’ve prepared this post to share some of the most interesting facts about it. A delicacy filled with sensations that every true gourmet will appreciate once they taste it for the first time!
Origins of Bresaola
Although there are no 100% confirmed origins, it is known that this pizza recipe was born among Italian families from the northern regions of Italy. In these close-knit communities, traditional meat dishes like bistecca alla fiorentina and cured meats like Bresaola abound.
Historically, Bresaola was a food similar to cecina, born from the need to preserve food. It is certain that during the 15th century, master butchers developed it by studying the preservation processes used for salami—a salted cured meat made from beef and pork obtained through seasoning.
Seasoning is a process where various ingredients are incorporated into food to create a combination of flavours for better tasting experiences. This method is also used to prepare many types of meat, such as cecina. Later, during the 19th century, with the advent of industrialisation, the seasoning process improved, making it possible to produce large quantities for the population. This is one reason why, in regions like Lombardy, it became popular to add cured meats to various dishes.
As a fun fact, Bresaola holds the IGP designation—a mark of Italian geographical indication protection.
A Special Relationship with Rocket
One ingredient that must accompany Bresaola is rocket, a highly popular leafy green originating from the Veneto region. It is commonly used in salads and pizzas. In this case, it’s an addition that enhances the flavour because, unlike other meats or cured products, Bresaola is added last. This ingredient has been cultivated since Roman times, when it was believed to have aphrodisiac properties. Today, it is recognised as a very healthy food that pairs well with other hot dishes.
A Pizza Not So Different from the Rossa
The pizza rossa is one of the artisan pizzas commonly found in most Italian bakeries. It’s a reddish pizza usually made with tomato sauce, oregano, and olive oil. Many Italian recipes compare these two pizzas because of their simplicity, preparation, and dough. Both pizzas are common favourites among Italians and are often used as bases for more personalised variations. Despite their differences, they are highly appreciated for their flavour and great versatility.
And that concludes our article dedicated to Bresaola pizza. If you want to discover more stories about the pizzas we prepare at our Rossini restaurant, now is the time to come and try them yourself.