Carne pizzaiola or carne alla pizzaiola (roughly translated as "meat in pizza style"), sometimes referred to just as pizzaiola, is a dish derived from the Neapolitan and Apulian tradition that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano and basil.
The history of the pizzaiola is somewhat uncertain, even if the origin is almost certainly Neapolitan. The recipe has known a wide diffusion and has been the subject of numerous reinterpretations. The success of this particular preparation must be identified not only in the simplicity of execution, but also in the fact that once finished, it can be used as a sauce for pasta.
- "Carne Alla Pizzaiola". Archived from the original on 14 April 2017. Retrieved 24 March 2019.
- Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York, NY: HarperCollins. pp. 278–279. ISBN 0-06-018261-X.
- Jeanne Caròla Francesconi, La cucina napoletana, Grimaldi Editore (2010) ISBN 978-88-89879-58-0