They say that the devil is in the details, and when it comes to this fiery pizza from pizzaiolo Attilio Bachetti, we have to agree. Attilio runs his family’s Naples pizzeria da Attilio (named best pizzeria in the world in 2021 and part of the Michelin guide in 2023) and here, he puts his spin on an Italian classic: la diavola pizza, or devil’s pizza.
Much of this pizza’s kick comes from slices of Neapolitan spicy salami, which pairs well with a classic Margherita base of tomato sauce, mozzarella and basil. Attilio also mixes things up with the addition of black olives from Gaeta (a town in the south of Rome); the bitterness of the olives contrasts with the sweetness of the spicy salami, helping to bring out the aroma of the pizza. And if you really want to turn up the heat, try adding some crushed red pepper flakes, sliced Fresno chilis, or Calabrian chilis to your pie – just make sure to have lots of water on hand!
As a bonus, Attilio also shares his expertise as a sommelier: For him, the perfect wine pairing for a pizza diavola is a nice glass of Gragnano della Penisola Sorrentina D.O.C. from Campania, which has a fresh, fragrant taste. That, or a glass of Sciascinoso, which is also from Campania but much more intense in flavour.
Want more Attilio goodness? Check out his recipes for Pizza Quattro Formaggi and Pizza Capricciosa.