The most popular pizzas in Italy are not necessarily the best ones for vegetians, according to a new study published in the British Journal of Gastroenterology and Hepatology.
The study, led by researchers at the University of Bologna in Italy, examined the nutritional value of 100 Italian pizzas.
In the end, the pizza makers ranked their most popular varieties based on their nutritional value, which they found was roughly equivalent to the nutritional values of a slice of the most popular cheesecake, a cup of milk, and a glass of wine.
The pizza makers included the popular pizzerias from Italy’s largest pizza chain, Bocconi, as well as small and independent restaurants that cater to a wider range of customers.
The research also found that the most widely eaten pizza is probably the traditional “Pizzeria del Popolo” (Pizza del Popolare), with an average nutritional value in the range of 0.8% to 1.4%.
The pizzas ranked higher on the nutritional list because they have more ingredients, such as cheese, meat, tomatoes, basil, onions, and peppers, the researchers wrote.
But, because the pizzas were not baked in a traditional oven, they didn’t have as much baking power.
That means the higher nutritional value is due to the fact that the pizzerios were baked with a low-temperature oven and didn’t need to bake for long periods of time.
The pizzerio, which is commonly called a “popolo” or “popula” in Italian, comes in different shapes and sizes, depending on the style of pizza.
For example, a traditional popolo with a crust of bread and a sauce of meat, which have a lower nutritional value than a traditional pizzeria with a thinner crust and a thicker sauce, had a nutritional value roughly equivalent of a serving of a traditional Italian slice of pizza, the authors wrote.
“Popolo” is an Italian term meaning “small” or even “small-ish.”
The study also showed that the nutritional composition of the different pizzas varied based on the variety of ingredients and the type of pizza they were made with.
For instance, the pizzeria-based pizzas tended to have less meat and higher amounts of fat and sodium.
The more traditional pizzas had a higher percentage of protein, while the more traditional and regional pizzas typically had a lower percentage of fat, the study found.
But the study didn’t show the same for the other types of pizzas, the research team wrote.
For those that were made from the traditional pizza crust, the nutritional difference between the traditional and pizzeria varieties was smaller than between the regional and regional pizza.
The researchers also found the nutritional differences between pizzería-based and pizzerino-based varieties.
The difference in nutritional value between the two types of pizza was also lower than between regional and region-based pizza, and they had no significant differences between the different types of regional and national pizzas from Italy, the team wrote in their study.