Pizza Special: Pulcinella
  • extra virgin olive oil
  • fresh mozzarella
  • hot italian sausage
  • house pickled peppers
  • roasted red peppers
  • basil
  • pecorino romano
  • 15 | 19

It’s not surprising that I’m often asked what my favorite pizza is. What may surprise you is that I have a difficult time answering that question. We have such amazing pizzas at Tutta Bella and so many to choose from that it is challenging to decide. But then a light bulb goes off, I remember and the answer flows freely…

“The Pulcinella,” I exclaim!

Pulcinella is one of the best-known figures in the Neapolitan culture. The character was originally developed in the 16th century by traveling troupes of actors in Naples as part of the genre of performance theatre called Commedia dell’Arte.

Today, if you walk the streets of Naples you will find thousands of different forms of this character, always dressed in a large, white smock and soft white hat. On his face rests a black half-mask with a hooked nose.

Pulcinella has become a good luck charm in Neapolitan culture and a symbol of someone who rebels against the abuses and humiliations received by the powerful. He does so jokingly, with good humor and a sly smile. In many depictions of this character, he can be found eating pasta or cooking pizza since they represent the historical foods of Naples. Even our cherished accrediting body for “true Neapolitan pizza,” the Associazione Verace Pizza Napoletana (AVPN), has Pulcinella in their logo.

Tutta Bella’s Pulcinella pizza is as playful a take on Neapolitan pizza as Pulcinella is a character. It starts with an extra virgin olive oil base and then it is dressed with fresh mozzarella, hot Italian sausage, our housemade sweet/hot pickled peppers, roasted red peppers, fresh basil and Pecorino Romano.

I am always very excited when the Pulcinella makes an appearance as this playful pizza is by far my favorite! Please join us at Tutta Bella from September 10 through October 7 for a Pulcinella pizza. Maybe it will become your favorite, too!

Brian Gojdics, Executive Chef