Italian Marinara (Pizza)
VS.
American Marinara (Sauce)
Italian and American cuisine have different meanings for certain terms and dishes, especially when it comes to “marinara.” In Italy, marinara is a style of pizza, while in the United States, marinara is a type of sauce often used with pasta. Despite sharing the same name, these two items are quite distinct, both in ingredients and culinary usage. Let’s explore these differences.
1. Marinara Pizza (Italian Style)
Pizza marinara is a simple yet much-loved classic in Italy. This type of pizza has a thin, crispy crust with a tomato-based sauce, garlic, oregano, and a drizzle of olive oil. Some versions might also include anchovies, but traditionally, there’s no cheese. There’s some debate about where pizza marinara came from, but it’s thought to date back to the 18th century in Naples, which is one of Italy’s most famous pizza-making regions. It’s thought that the pizza got its name from the ‘mariners’ (marinai) who used to hang out at local pizzerias. They’d often tuck into this simple dish after long journeys at sea.
Key ingredients of pizza marinara include:
- Tomato sauce
- Garlic
- Oregano
- Olive oil
- Optional anchovies
It’s not as well-known as the Margherita pizza, but the pizza marinara is seen as one of the purest forms of Neapolitan pizza. It’s a great example of how Italian pizza should be made: with fresh, high-quality ingredients and a focus on simplicity and flavour.
Sources:
- La pizza in Italia, Associazione Verace Pizza Napoletana (AVPN)
- The Pizza Bible by Tony Gemignani
2. Marinara Sauce (American Style)
In the US, marinara is a tomato-based sauce that’s usually used for pasta dishes. It’s also a popular dipping sauce for breadsticks, mozzarella sticks, or even as a topping for meatballs and chicken Parmesan. The sauce for the Italian pizza marinara is pretty simple, just tomatoes and a few herbs, but the American version of marinara is often cooked and includes extra ingredients like onions, bell peppers, and sometimes even sugar for sweetness. The sauce is usually simmered for a while to let the flavours develop, and it can be quite chunky or smoother, depending on what people like in their marinara.
Some variations of American marinara sauce might include:
- Tomatoes (fresh or canned)
- Garlic
- Onion
- Olive oil
- Basil and oregano
- Sugar (optional)
- Red pepper flakes (for added spice)
In American cuisine, marinara is often used as a pasta dish topping, such as for spaghetti, or as a dip for appetisers. The sauce is so versatile that it’s a staple in Italian-American cooking.
Sources:
- The Silver Spoon: Pasta (Phaidon Press)
- Essentials of Classic Italian Cooking by Marcella Hazan
3. Key Differences
The main differences between Italian marinara (on pizza) and American marinara (as a sauce) are in how it’s made and where it’s used.
- Dish Type: In Italy, marinara is used for pizza, while in the US it’s a tomato-based pasta sauce.
- Ingredients: The Italian pizza marinara is made with simple, fresh ingredients like tomatoes, garlic, oregano and olive oil. American marinara sauce is more complex, often incorporating ingredients like onions, bell peppers, and additional seasonings like sugar.
- How it’s cooked: Pizza marinara is usually served with the sauce on the dough before it goes in the oven. American marinara sauce is usually cooked for longer to develop its flavour.
Although they both have their roots in Italian cooking, the different versions reflect the different tastes and preferences in their respective countries.
Conclusion
No matter where you are, whether it’s Naples with its simple pizza marinara or New York with its hearty spaghetti with marinara sauce, the dish is a testament to the universal love for tomatoes and garlic. The Italian pizza marinara is a simple celebration of fresh ingredients, while the American marinara sauce is a richer, often sweeter creation that has become a cornerstone of Italian-American cooking. Understanding these differences not only makes us appreciate each dish more, but also shows how food evolves and adapts across cultures.
For further reading:
- Italian Food by Elizabeth David
- Pasta: The Story of a Universal Food by Silvio Suppa