Mapolita · Ingredient atlas
Italian cheese regions and pizza flours, now with Hungarian mills. Choose a country and tap the map.
8 results in this selection
Campanian roots with a protected production area spanning several regions.
Origin and production area
Designated areas of Campania, Lazio, Puglia and Molise; not the four entire regions.
Mapolita pizza idea
Margherita: drain before use to reduce moisture on the dough.
A tightly defined origin and at least 12 months of maturation.
Origin and production area
Parma, Reggio Emilia, Modena; Bologna left of the Reno and Mantua right of the Po.
Mapolita pizza idea
Try shavings after baking on a rocket pizza.
Made from sheep’s milk; despite its name, it is not limited to Rome.
Origin and production area
Lazio, Sardinia and the Tuscan province of Grosseto.
Mapolita pizza idea
On a cacio e pepe inspired white pizza with black pepper.
A northern Italian cheese territory; the consortium is based in Novara.
Origin and production area
Designated production areas in Piemonte and Lombardia.
Mapolita pizza idea
For four-cheese pizza, or paired with pear and walnuts.
Veneto meets Trentino: mountains and plains in one cheese’s story.
Origin and production area
Vicenza, Trento and parts of the provinces of Padova and Treviso.
Mapolita pizza idea
Try on a mushroom white pizza; maturity changes the flavour.
An Alpine cheese made with raw whole cow’s milk, with a soft, melting texture.
Origin and production area
Exclusively Valle d’Aosta.
Mapolita pizza idea
For an Alpine inspired pizza with potatoes and rosemary.
A cow’s milk stretched-curd shell filled with cream and shredded curd.
Origin and production area
The entire Puglia region.
Mapolita pizza idea
Add after baking with tomatoes and basil.
A protected origin spanning several provinces of northern Italy.
Origin and production area
Designated areas of Piemonte, Lombardia, Trentino-Alto Adige, Veneto and Emilia-Romagna.
Mapolita pizza idea
Use a little grated cheese to enrich a tomato base.