Pizza: symbol of pride and resistance
Looking at the social media profiles of Italians in recent times, a new symbol of national identity has emerged: pizza.
Indeed, the consumption of flour and yeast has seen a significant increase, and during the long days spent at home, each of us seems to have discovered a talent for becoming a skilled pizzaiolo.
Perhaps it is no coincidence that the most famous of our pizzas, the margherita pizza, with its colors (the white of mozzarella, the red of tomato, and the green of basil) seems to show us our tricolor flag, which during this historical period becomes a symbol of pride and resilience for all of us.
Nutritional properties of pizza
According to data processed by INRAN (National Institute of Research for Food and Nutrition), a 100g serving of pizza provides about 270 kcal, but considering that an average Margherita pizza weighs 270-300g, we reach approximately 800 kcal.
Regarding the distribution of the so-called macronutrients, it is highlighted that more than half of these are represented by carbohydrates (73.14%) and only a small percentage by fats (18.60%) and proteins (8.27%). According to the guiding principles of the so-called Mediterranean diet, a pizza can generally be considered a complete meal.
In fact, the high percentage of carbohydrates present in pizza means that it becomes a complete meal only if supplemented with the appropriate amounts of fiber, which can be consumed in the form of vegetables or fruit at the end of the meal.
- The flour, which provides energy in the form of carbohydrates, but also proteins and Vitamin B12;
- The tomato, rich in valuable vitamins, minerals, and lycopene, substances that have an important action as "scavengers" of harmful substances for health, the so-called free radicals;
- The mozzarella, a source of fats, proteins, and calcium;
- Be cautious with sodium: the traditional recipe calls for 20g of salt per 100g of flour, but it is important to limit this amount to reduce the cardiovascular risk associated with excessive sodium intake.
- Prefer less refined flours, such as those from ancient grains or whole grain flours, which provide 8.5 g of dietary fiber compared to 2.2 g found in soft wheat flours (00). Dietary fiber plays an important role in reducing sharp blood sugar spikes after meals, which can cause serious health damage;
- Select the filling ingredients carefully: fewer sausages, fatty cheeses, and cold cuts; more seasonal vegetables;
- Always use sourdough, which is a mixture of flour and water to which a series of microorganisms (yeasts) are added that can naturally leaven the dough. This is because high amounts of brewer's yeast present in most pizzas from restaurants can lead to an alteration of the intestinal bacterial flora, thus creating digestive problems.
In anticipation of rescheduling outings to the pizzeria, also as a good omen of "the storm has passed," we could create excellent pizzas with the ancient grains of our region (Basilicata) and rediscover lost or forgotten flavors and attitudes.
Dr. Anna Cosentino
nutritionist biologist
