In the Marche, there is a town that boasts its own original version of pizza. The town is Pesaro and the pizza is called Rossini. Affection for this pizza crosses over all ages and social backgrounds. But what is it?
Most of a Pizza Rossini is just like a margherita pizza, except it’s topped with slices of hard-boiled eggs and a generous portion of mayonnaise. Yes, mayonnaise. And it isn’t just a novelty for foreigners or tourists. In terms of supermarket sales, residents of Pesaro are among the greatest consumers of mayonnaise in Italy. Is this because of Pizza Rossini?
When in Pesaro, eat Pizza Rossini
First of all, just be sure that Pizza Rossini can only be found in Pesaro. Just step outside the city limits and you won’t see this specialty anywhere. However, over the years, Pizza Rossini has become a point of pride to be spread. Young people from Pesaro studying abroad have uploaded YouTube videos dedicated to Pizza Rossini. There are also Facebook pages devoted to the glorious local pizza and to its Pesaro events or news. Incredible pizza fascination.
Don't be surprised to find Pizza Rossini in bakeries or cafés, it is also perfect for breakfast. As a matter of fact, there are three sizes of Pizza Rossini: small round pizzetta in the morning, rectangular al trancio for a quick snack or regular pizza for dinner. Certain versions make the most of more elaborate plays on words, like the Pizza Rossiccia that includes sausage (salsiccia).
In addition to the Pizza Rossini with hard-boiled eggs and mayonnaise, also in most of the restaurants in Pesaro you may find tasty dishes cooked Rossini-style, from bruschetta to salads or focaccia.
Not only: to showcase this local tradition, there is a festival dedicated to Pizza Rossini since 2018, where cooks and restaurants compete to win the title of best Rossini in Pesaro. The Pizza Rossini Festival 2018 had its winners for the three categories: Caffè Barrier (breakfast), Pizzaburger (snack) and C'Era Una Volta (dinner).
Pizza Rossini
The truth about Pizza Rossini
In the 1960s, a local bakery allegedly called Montesi started making small pizzas topped with hard-boiled egg and mayonnaise - though there’s no official record. This dish, an appetizer reminiscent of sandwiches or canapés, was a big hit.
The success became viral and many other pizzerias in the area began selling it with the name Rossini. They intended to honor Gioachino Rossini, the famous Italian composer born in Pesaro. Rossini’s reputation as a gourmet, moreover, has endured. There are other dishes bearing his name, such as maccheroncini alla Rossini or the succulent tournedos alla Rossini. During Rossini’s life, the newspapers wrote about the composer’s love of food. This can also be seen in his letters, which refer to supplies for food specialties, especially truffles. A true Italian food lover.
Only later, when pizzerias began making full-sized versions, did the Pizza Rossini take on its now famous form and become a dish that every pizzeria in town offers.
Don't forget to pair Pizza Rossini with a local beverage: choose between a microbrew beer from inland Pesaro brewery such as 61cento, a nice rosé wine or white wine like Bianchello del Metauro.
La Grande Sfera di Arnaldo Pomodoro a Pesaro
Where to go: Pizza Rossini with a view
Among the many places where you can enjoy Pizza Rossini in Pesaro, there's a special spot with a unique view that deserves to be mentioned. Since 1999 Polo Pasta & Pizza has actively promoted this peculiar pizza. This well-known restaurant & pizzeria is located in the center of the promenade of Pesaro, overlooking piazza della Libertà and facing the beautiful Big Sphere artwork by famous Italian sculptor Arnaldo Pomodoro.
Mario di Remigio, who runs the place with Michele Poletti, confesses, “There is no historical documentation linking this pizza to the famous Italian artist Gioachino Rossini. But his celebrated passion for good cooking and flavorful ingredient combinations made the name hard to resist". At Polo, the pizza dough is made with Italian wheat flour and natural sourdough. After rising for at least 18 hours, the pizza is baked in a wood oven and put together like a regular margherita pizza. Then it’s topped with slices of hard-boiled egg and the classic squirts of mayonnaise. They may even use the mayonnaise bottle to draw a treble clef on the pizza, in homage to the composer of The Barber of Seville.