variazioni regionali della pizza marinara

Regional Variations of Pizza Marinara in Italy

Pizza Marinara is one of the simplest and most iconic dishes in the Neapolitan tradition.

Known for its minimalist recipe—made with just tomato, garlic, oregano and olive oil—this pizza celebrates the purity and authenticity of Italian ingredients.

But as with many traditional dishes, different regions of Italy have reinterpreted Pizza Marinara in unique ways, adding their own local twist to reflect regional food culture and the ingredients available.

In this article, we’ll look at how various Italian regions adapt and change the original Pizza Marinara recipe, offering a detailed overview of these regional variations.

Want to taste a true Pizza Marinara? Come and visit Pizzeria ’A Tarantella in Milan.

Naples: the birthplace of Pizza Marinara

Traditional Neapolitan recipe

The classic Neapolitan Marinara is simple and full of flavour, made with a few top-quality ingredients:

Dough: Type 00 flour, water, salt, yeast
Topping: San Marzano tomatoes, garlic, oregano, extra virgin olive oil

The Neapolitan approach

In Naples, Pizza Marinara is considered an art form. Pizzaioli follow strict rules to ensure every pizza is perfect. Ingredient quality, wood-fired baking and tradition are essential. In Naples, Marinara is a true tribute to simplicity and authenticity.

Sicily: bold flavour and Mediterranean aromas

Sicilian variation

In Sicily, Pizza Marinara may reflect Mediterranean influences:

Dough: durum wheat flour (for a different texture)
Topping: cherry tomatoes, capers, anchovies, garlic, oregano, extra virgin olive oil

The Sicilian approach

Sicilian cuisine is rich in bold flavours and robust ingredients. Capers and anchovies add a deep, salty note that reflects the island’s close relationship with the sea and its culinary history.

Lazio: a creative twist

Lazio variation

In Lazio, Marinara may include ingredients that add extra character:

Dough: Type 00 flour, sourdough starter
Topping: fresh tomatoes, garlic, chilli, black olives, oregano, extra virgin olive oil

The Lazio approach

Romans are known for creativity in the kitchen. Adding chilli and black olives gives a spicy, savoury punch that works beautifully with the sweetness of fresh tomatoes—reflecting the city’s energy and personality.

Tuscany: rustic countryside flavours

Tuscan variation

In Tuscany, Marinara can be enriched with countryside ingredients:

Dough: wholemeal flour, natural yeast
Topping: tomatoes, garlic, rosemary, Tuscan pecorino, extra virgin olive oil

The Tuscan approach

Tuscany is famous for rustic simplicity. Wholemeal flour and natural yeast make the dough more wholesome and flavourful. Rosemary and pecorino bring the aromas of Tuscan hills to the table—a true tribute to the land.

Campania: tradition meets innovation

Campania variation

Alongside the traditional version, Campania also offers modern variations:

Dough: Type 00 flour, water, salt, yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, buffalo mozzarella, fresh basil

The Campania approach

Adding buffalo mozzarella is a modern take that keeps the traditional base. Mozzarella and basil bring extra creaminess and freshness, making it a favourite for both locals and visitors.

Puglia: local ingredients, big personality

Apulian variation

In Puglia, Marinara often features local produce:

Dough: durum wheat flour, olive oil in the dough
Topping: tomatoes, garlic, oregano, extra virgin olive oil, turnip tops, olives

The Apulian approach

Apulian cooking is defined by fresh, local ingredients. Turnip tops and olives add character while keeping the dish rooted in simplicity. Olive oil in the dough adds softness and extra flavour.

Calabria: spicy and intense

Calabrian variation

Calabria offers a bolder, spicier Marinara:

Dough: Type 00 flour, water, salt, yeast
Topping: tomatoes, garlic, ’nduja (spicy spreadable salami), oregano, extra virgin olive oil

The Calabrian approach

’Nduja brings a spicy, smoky kick that pairs beautifully with tomato sweetness and garlic aroma—perfectly reflecting Calabria’s love for intense flavours.

Emilia-Romagna: rich tradition

Emilian variation

Emilia-Romagna adds its own signature richness:

Dough: Type 00 flour, sourdough starter
Topping: tomatoes, garlic, oregano, extra virgin olive oil, Parmigiano Reggiano, fresh rocket

The Emilian approach

Parmigiano and rocket bring a balance of saltiness, crunch and freshness, showcasing the region’s celebrated food culture.

Veneto: elegance and simplicity

Venetian variation

In Veneto, Marinara is refined with a simple, elegant touch:

Dough: Type 00 flour, water, salt, yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, anchovies, fresh parsley

The Venetian approach

Anchovies and parsley add depth and freshness while keeping the dish clean and simple—reflecting Venetian culinary elegance.

Liguria: flavours of sea and hills

Ligurian variation

Liguria combines coastal and hillside aromas:

Dough: Type 00 flour, natural yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, fresh basil, toasted pine nuts

The Ligurian approach

Basil and pine nuts echo Ligurian pesto traditions, adding a fragrant, crunchy note that enriches Marinara’s simplicity.

Piedmont: tradition goes gourmet

Piedmontese variation

In Piedmont, Marinara can become a gourmet experience:

Dough: Type 00 flour, water, salt, yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, white truffle, robiola

The Piedmontese approach

White truffle and robiola transform Marinara into something luxurious, showcasing Piedmont’s ability to blend tradition with culinary innovation.

Friuli Venezia Giulia: Central European influences

Friulian variation

Here, regional influences create a more complex version:

Dough: Type 00 flour, water, salt, yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, San Daniele ham, caramelised red onions

The Friulian approach

San Daniele ham and caramelised onions add sweetness and umami, reflecting the region’s Mitteleuropean influences.

Sardinia: bold, wild Mediterranean character

Sardinian variation

Sardinia brings intense island flavours:

Dough: Type 00 flour, water, salt, yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, bottarga, myrtle

The Sardinian approach

Bottarga and myrtle add unique, powerful notes that capture the island’s authentic, wild character.

Trentino–Alto Adige: mountain fusion

Trentino variation

In the mountains, Marinara may take on heartier tones:

Dough: wholemeal flour, sourdough starter
Topping: tomatoes, garlic, oregano, extra virgin olive oil, speck, porcini mushrooms

The Trentino approach

Speck and porcini add depth and an earthy profile, evoking forests and alpine flavours.

Umbria: simple flavours, high quality

Umbrian variation

Umbria celebrates earthy ingredients:

Dough: Type 00 flour, natural yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, black truffle, Umbrian pecorino

The Umbrian approach

Black truffle and pecorino add intense, earthy flavour—an homage to Umbrian land and craftsmanship.

Marche: sea meets hills

Marche variation

A coastal touch appears in this regional version:

Dough: Type 00 flour, water, salt, yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, mussels, fresh parsley

The Marche approach

Mussels and parsley add a marine note that reflects the region’s geography—both coastline and rolling hills.

Abruzzo: simple, smoky sweetness

Abruzzese variation

Abruzzo keeps it simple but adds a distinctive note:

Dough: Type 00 flour, natural yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, dried sweet pepper

The Abruzzo approach

Dried sweet pepper adds a sweet, lightly smoky note—showcasing the region’s clean, ingredient-led cuisine.

Molise: small region, big flavour

Molise variation

Molise brings strong local character:

Dough: Type 00 flour, water, salt, yeast
Topping: tomatoes, garlic, oregano, extra virgin olive oil, ventricina

The Molise approach

Ventricina adds a robust, spicy depth—proof that even Italy’s smallest regions offer big culinary experiences.

Basilicata: rustic and authentic

Basilicata variation

A crunchy local ingredient makes the difference:

Dough: Type 00 flour, sourdough starter
Topping: tomatoes, garlic, oregano, extra virgin olive oil, peperoni cruschi

The Basilicata approach

Peperoni cruschi (crispy dried peppers) add a sweet crunch and a rustic signature that celebrates local tradition.

Final thoughts

Regional variations of Pizza Marinara offer a fascinating journey through Italy’s culinary diversity.

Each region, with its traditions and unique ingredients, enriches the original recipe—turning a simple Marinara into a dish that tells stories of land, sea, hills and mountains.

From the Sicilian coast to the Trentino peaks, every bite becomes a taste of Italy’s rich and varied food culture.