Book review: Pizza Pilgrims: Recipes from the Backstreets of Italy

Pizza: at its most basic bread dough, tomatoes and cheese subsequently baked for a few minutes. Although it does have its variants (Chicago and New York pies and calzones etc.), Pizza Pilgrims is all about going back to the Italian original. No frills here. Just two brothers travelling through Italy in search of the most authentic, high-quality pizza in Christendom.

Pizza Pilgrims: Recipes from the Backstreets of Italy by Thom Elliot and James Elliot, £20 is published by HarperCollins.
Pizza Pilgrims: Recipes from the Backstreets of Italy by Thom Elliot and James Elliot, £20 is published by HarperCollins.

There’s something wonderfully British about this book, and the chatty tone the Elliot brothers maintain throughout. Their focus on authentic Italian recipes stressing the best quality ingredients is constant, and cannot but make the reader aspire to make greater pizzas.

Good oils, cheese, tomatoes and dough are constant themes which continue to repeat themselves as the book progresses. While you can make a fancy pizza that’s very good, the Italians, and Elliot brothers take the approach that simplicity with the best quality ingredients are superior guarantors of quality.

Despite its title, other recipes do feature, too. The Elliot’s include a guide to making their favourite chocolate and hazelnut spread at home, stews, soups deserts. From sweet to savoury, they offer something for everyone.

Pizza Pilgrims is a fun, chippy book dedicated to some of the greatest Italian food. Highly recommended for pizza fanatics.

About the Author
Daniel J. Levy is currently researching Iranian proxies in the Israeli-Arab Conflict at the University of Oxford's St Antony's College, and graduated from the University of Leeds with a First Class joint honours degree in Middle Eastern Studies and Politics in July 2017. His main interests and hobbies are reading, cooking, running and international politics. He can be followed on Twitter @DanielHaLevy.
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