ON PAIRING PIZZA AND EXTRA VIRGIN OLIVE OIL A renowned pizzaiuolo, emphasizes the importance of using high-quality extra virgin olive oil on traditional Neapolitan pizzas, both during baking and after. For this pizza, Salvo often selects Campanian varieties such as Salella and Rotondella, with herbal notes and hints of artichoke, as well as a balanced Ravece with tomato notes. He is currently using a blend developed in collaboration with a Campanian producer specifically for this staple pizza. How Extra Virgin Olive Oil Elevates Traditional Neapolitan Pizza | Olive Oil Times
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