The gourmets cut pizza with scissors Photo: stock.adobe.com/Trygve
From our editorial team
In the rest of the world, the pizza cutter is the classic. In Italy, the motherland of pizza, a different tool is often used for portioning.
Anyone who has ever tried to cut through a pizza with a pizza peel without the right momentum knows the drama: the cheese pulls strings to the edge of the table, the slices of salami slip and the basil disappears never to be seen again - quite different with scissors.
Special pizza scissors in Italy
In Italy, there are even special, ergonomically shaped models for pizza, where a slice can be served directly on a wider cutting edge of the scissors, similar to a small lifting surface. Whether on a plate, in a box, directly on a wooden board or tray - pizza can be cut cleanly almost anywhere with the scissors. No pressure on the base, no scratches on the baking tray. The use of scissors is said to have originated in Roman "pizza al taglio" bakeries: There, pizza is sold from the tray, cut to the desired size - with scissors. Fast, precise, efficient.
Rollers destroy the fluffy edge
Long fermented doughs, light and airy crusts, crispy bases with a fine bite: all this is the result of hours of manual labour. A knife or pizza roller can quickly destroy this structure by flattening the edges or squashing the dough. A good pair of scissors, on the other hand, cuts cleanly without ruining the airiness - practical even with very generously topped pizzas.
In short: anyone who has baked a pizza with a lot of love doesn't want the wrong tool to ruin it in seconds.
You can find out more about mangiare in Italy here - Attention, could whet your appetite 🙂
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