Retirement; like your parents, but way cooler
In 1991 Billy and Akaisha Kaderli retired at the age
of 38. Now, into their 4th decade of this
financially independent lifestyle, they invite you
to take advantage of their wisdom and experience.
Billy and Akaisha Kaderli
Pizza has become one of
Italy's most famous culinary exports, and the art of pizza making in Italy is a
craft that has been honed over centuries.
In ancient times, the
Greeks and Egyptians had a tradition of baking flatbreads topped with olive oil
and local ingredients, and these early variations were precursors to the modern
But pizzas here in Italy are not
like any you have ever seen.
They have everything you
can imagine on them and are so light, crispy and delicious.
Signboard on the outside of Pucci Pizza
The name Pucci is of Italian origin and means
"Noble" or "Great". It also has a slang meaning of "Made in heaven".
Saying someone or something
is "puccioso" means they are cute. I can't help but imagine grabbing a
grandchild's chubby cheeks and calling them puccioso!
The front of Pucci Pizza
Just a few doors down from
hotel room, we
wandered into this "Pizza by the slice" place.
Pricing was easy, so we took a look at their
menu to see what they might offer.
The Pucci Pizza menu
Diavola pizza is fiery with spicy
salami and chili flakes. Fiore Alici is made with quality anchovies
placed in the shape of a flower on top. Pachino pizza comes from the
South Eastern region of Sicily, and celebrates the sweet and juicy flavor of
The first Margherita pizza was created in
1889 in honor of Queen Margherita of Italy during her visit to
Made with ingredients that
represented the colors of the Italian flag, the pizza had red tomatoes, white mozzarella
cheese, and green basil leaves. This iconic pizza not only paid tribute to the
queen but also helped popularize pizza throughout Italy and beyond.
Pizzaiolos (pizza makers)
Pizza chefs are called Pizzaiolos.
Generally pizza in Italy is cooked in a
wood-fired brick oven.
These ovens are heated to high temperatures,
usually between 800 to 900 degrees Fahrenheit, resulting in a quick cooking time
and a slightly charred and blistered crust. The intense heat also imparts a
distinct smoky flavor to the pizza.
These Pizzaiolos are using a metal surface
inside the oven. The high heat causes the crust to puff up and the toppings to
cook quickly, resulting in a crispy yet tender pizza.
Pizza dough still rising in the center of
special and delicious dough used in pizza-making in Italy is called "Biga"
dough. (Pronounced BEE-guh)
It is a yeasted dough made about 24 hours in
advance. Because it has risen for so many hours, it is light, airy, easy to
digest and has a soft and chewy texture.
Here you see
two rounds of Biga on the stainless steel table in the center of this photo. The
stretchy dough is not rolled out but rather placed on the baking pan and pushed
out manually into the desired shape.
Pizza began to gain international recognition
after World War II when American soldiers stationed in Italy developed a taste
for it. Then Italian immigrants in the United States played a crucial role in
popularizing pizza across the country, leading to the growth of pizzerias and
the birth of new styles like New York and Chicago deep-dish pizza.
Various pizzas offered
Traditional Italian pizza tends to focus on a
few high-quality toppings and not on the sauce. This allows the flavors to take
For instance, here you see anchovy and green
olive pizza, spinach and Prosciutto pizza, and a Prosciutto, zucchini and basil
Pucci Pizzeria offers pizza by the slice.
A few other delicious styles of pizza too!
Some pizzerias charge you by the weight of
the piece you choose to purchase. With cooking shears, they will cut from the large rectangle
in front of them the size you want and put it on a scale to weigh.
Other places will serve the pizza slice
folded over sort of like a sandwich so the flavors mix together. This
presentation is called "a libretto".
A closer look at the Prosciutto, zucchini,
Prosciutto is added after the pizza is
cooked. The heat of the pizza is enough to warm the Prosciutto, without drying
it out, allowing the full flavor of this specialty ham to come through.
The Pizzaiolos giving a thumbs up!
Here you see some very happy pizza makers! So
willing to engage and have their photos taken.
Would we recommend Pucci Pizzeria?
Via Mimma Pollastrini 7, 00042
Tele: +39 328 475 5025
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About the Authors
Early Lifestyle appeals to a different
kind of person – the person who prizes their
independence, values their time, and who doesn’t
want to mindlessly follow the crowd.
Retire Early Lifestyle Blog
About Billy & Akaisha