Pizzaiola Steak

Costata alla Pizzaiola

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

To me this epitomises the style of Campanian cookery - Neapolitan in particular. Such is the Neapolitans’ love of the brilliant red tomato, which has become the most important symbol of their cuisine, that in dishes such as this one it is cooked as little as possible so as not to lose any of the bright colour, tangy flavour or scent. Naturally, the dish is best when made in its area of origin with freshly gathered, sun-warmed tomatoes, but it is still very good even when you use canned toma