Passaparola
As one of the most interesting, delectable
and innovative dishes, the Pizza, pronounced,
‘Pittsa’ is thought to have
been derived from ‘pinza’ taken
from the Latin word, ‘pincere’,
which means to ‘mash up’. Did
you know that the roots of the modern day
pizza can be traced to the Greek colonies
of Magna Graecia in Southern Italy? The
pizza has even been mentioned in Book VII
of Virgil's ‘Aeneid’. The modern
pizza has been embellished by the baker,
Raffaele Esposito of Naples in the Italian
region of Campania. Esposito worked in the
pizzeria, "Pietro... e basta così"
(literally meaning, "Peter... and that's
enough"), in 1889. The Pizzeria was
established in 1890 and still functions
under the name, "Pizzeria Brandi".
When the King Umberto I and Queen Margherita
of Savoy visited Naples, Esposito baked
a ‘patriotic’ pizza with the
colors of the Italian flag with green (basil
leaves), white (mozzarella), and red (tomatoes).
The Pizza was called ‘Pizza Margherita’
in honor of the Queen. The King of Naples,
Ferdinando II of Borbone, loved the Pizza
made by 'Ntuono Testa at Salita S. Teresa’
and the pizza was a daily feature for Neapolitans
for dinner and supper. The taste and standard
set by Esposito has evolved over the years
to give the modern day world a taste of
innovation and versatility.
This leads us right into the heart of Tuscany
to the famous Passaparola. Situated in
the borgo of Ponte a Signa that used to
be a port on the rIver Arno from where navigation
was possible to Pisa, the Passaparola
on Via Lavagnini, 31, is just walking distance
from the Villa Pandolfini. Though a small
pizzeria, the taste and range of pizzas
are big, professional and varied. While
you enjoy delicious pizzas in rustic simplicity,
it is obvious to see that the Passaparola
is a family owned business. Revolving around
this close-knit family, you will find Domenico,
who is the ‘Pizzaiolo’ making
the pizzas with his wife helping in the
kitchen. The pizzas are baked in an original
wood oven with a delicious topping of mozzarella
di bufala. The children, Mario and Sofia
serve at the tables. But pizzas are not
all they make at Passaparola. They also
dish up an unbelievable succulent Spaghetti
alle Vongole in Bianco or Spaghetti with
Clams in a White Sauce. Traditional cuisine
and team work make the best ingredients
at Passaparola where you can eat a slice
of paradise with lovely pizzas and “Seppie
in Inzimino” cooked the traditional
Tuscan way with cuttlefish. You will also
find versatile pasta dishes blended with
fresh produce and irresistible combinations.
So warm up the cockles of your heart at
Passaparola with traditional Italian
hospitality and top it with a mouth-watering
Tiramisu washed down by gorgeous reds from
Villa Pandolfini. At Passaparola tradition
and taste are the best kept secrets.
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Antica Trattoria Sanesi
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Il Ristorante Edy Piu
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Restaurant da Delfina
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Biagio Pignatta
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