Pizzaiola (or alla pizzaiola) is a traditional, rustic Italian cooking style that uses simple ingredients from Naples, in the Campania region of southern Italy. It’s about simmering meat, typically inexpensive cuts of beef or veal in a rich tomato-based sauce seasoned with garlic, olive oil, parsley, and oregano.
The term pizzaiola comes from pizzaiolo, meaning “pizza maker,” and refers to the similarity between the sauce used in this dish and the classic Neapolitan pizza sauce. Both share basic ingredients like tomatoes, garlic, oregano, and olive oil that became iconic toppings after the 18th century, when tomatoes were fully integrated into southern Italian cuisine.
Carne alla pizzaiola is a perfect example of cucina povera – the “cuisine of the poor” – no-fuss cooking where simple, inexpensive ingredients are changed into flavourful meals.
The Meat: Tender or Tough. Quick Cooking or Slow Cooking?
Thin slices of beef (1cm)—such as fettine di manzo—are ideal for quick cooking. Cuts like Scotch fillet, porterhouse, or rump are tender enough for short simmering times.
But pizzaiola is also a great way to cook tougher cuts like blade steak, shoulder (spalla), or round (girello). I recently made it with topside and have used this cut of meat in previous times and after a longer, slow simmer, the meat became tender in the sauce.
Pizzaiola: Seasonal Variations
One of the joys of pizzaiola is how adaptable it is to the seasons:
Winter (with canned tomatoes):
I prefer to sear the meat first to add depth of flavour. Then, I gently cook garlic (sometimes whole cloves) in olive oil, add the canned tomatoes and oregano, and simmer the sauce for 10 minutes before adding the meat and parsley.
Summer (with fresh tomatoes):
When tomatoes are ripe and flavourful, I don’t sear. I combine raw meat with peeled, diced fresh tomatoes, herbs, oil and garlic right from the start—no pre-cooking. It’s lighter and fresher.
I often add sliced potatoes (just like my mother did). If using quick-cooking meat, slice potatoes thinly; for longer cooking cuts, slice them thicker so everything finishes together.
Classic Carne alla Pizzaiola (with Potatoes)
Serves 2
Ingredients:
- 2–4 thin or medium-cut beef slices
- 2 garlic cloves, thinly sliced
- 400g tin crushed or peeled tomatoes, cut into chunks
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano or 3 tbsp chopped fresh oregano
- Salt & cracked black pepper to taste
- 2 tbsp chopped fresh parsley
Optional: 3–4 medium potatoes (Desiree or Sebago), peeled and cut into thick slices.
Instructions:
- Heat olive oil in a large frypan over medium heat.
- Add sliced garlic and cook gently until fragrant—don’t let it brown.
- Sear beef steaks for 1–2 minutes per side to brown lightly.
- Distribute potato slices (if using) between the meat.
- Add tomatoes, oregano, salt, pepper, and parsley over the meat and potatoes.
- Cover the pan, lower the heat, and simmer for 15–20 minutes (or 40-50mins for tougher cuts), turning steaks once. The sauce will thicken and the meat will become tender.
As you would expect I have written about Pizzaiola in a previous post:
PIZZAIOLA (Steak cooked alla pizzaiola with tomatoes and herbs)
A few other braises:
GULASCH (Goulash as made in Trieste)
BRAISED KID (capretto) in a simple marinade of red wine, extra virgin olive oil and herbs
SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)
POLLO OR GALLINA ALLA CONTADINA, ALLA PAESANA. Braised Chicken with Olives, Sicilian style.
