Pizza dell'Anno 2019 con Burrata Abruzzese, Gambero Rosso di Mazara del Vallo Marinato al Gin, Datterino Giallo, Gel di Aperol, Fiori di Fiordaliso e Olio all'Arancia del Trappeto di Caprafico

Pizza dell'Anno 2019 con Burrata Abruzzese, Gambero Rosso di Mazara del Vallo Marinato al Gin, Datterino Giallo, Gel di Aperol, Fiori di Fiordaliso e Olio all'Arancia del Trappeto di Caprafico is an elaborate, award-winning pizza created by Pizzeria Giangi in Arielli, Italy. This dish represents the pinnacle of modern Italian gourmet pizza, where traditional Neapolitan technique meets avant-garde composition. The name itself reads as a full recipe, listing each premium ingredient: creamy burrata from Abruzzo, raw red shrimp from Mazara del Vallo marinated in gin, sweet yellow datterino tomatoes, a tangy Aperol gel, edible cornflower petals, and a finishing drizzle of orange oil from Trappeto di Caprafico.

What distinguishes a great version of this pizza is the precise balance of temperatures and textures. The gin-marinated shrimp must remain raw and delicate, contrasting with the hot, wood-fired crust. The Aperol gel provides a bitter, boozy counterpoint to the rich burrata and sweet tomatoes. As noted by *Where The Foodies Go*, Pizzeria Giangi’s execution in Arielli is the definitive reference, showcasing how a single venue can elevate a dish to iconic status. Regional variations are rare due to the specific, high-cost ingredients, though some upscale pizzerias in Abruzzo and Sicily may substitute local citrus oils or seasonal flowers. The dish remains a celebration of Abruzzo’s dairy, Sicily’s seafood, and the creativity of modern Italian pizza-making.