Classic Cheese and Meat Toppings
Pecorino: The Bold and Salty Classic
Pecorino is one of the oldest Italian cheeses, made from sheep’s milk. Its sharp, salty taste is unmistakable. Grated over a hot pizza, it melts into the tomato sauce and brings a punch of flavour. I remember eating Pecorino on a Margherita in Rome where the cheese took a simple pizza and gave it richness. In Copenhagen, you can find Pecorino at places like MaMeMi Pizzeria in Vesterbro right next to Enghave Plads, where traditional toppings are treated with care.
Provola: Smoked and Creamy
Provola is a semi-hard cheese that melts into a creamy layer with a light smoky flavour. It is often used in Neapolitan-style pizza, especially around Naples, where locals like to pair it with grilled zucchini or eggplant. I once tried it straight from a wood-fired oven in Campania, and the balance of smoke, tomato, and herbs was unforgettable. Today, some of the best Italian restaurants in Copenhagen also use Provola to stay true to that tradition.
You can also read:Roman vs. Neapolitan Pizza: Exploring Pizza Dough Styles
Nduja: Calabria’s Spicy Salami
Nduja is one of the most exciting toppings for anyone who loves spice. This spreadable salami comes from Calabria, made with pork and plenty of chilli. When baked on a pizza, it melts into the sauce and cheese, creating a fiery kick without overwhelming the other flavours. I had my first slice of Nduja pizza in Cirò, and it instantly became my favourite. In Copenhagen, look for us near Vega or try our gourmet pizza in Vesterbro where chefs love to add Nduja for heat and character.
Unique Flavour Combinations
Balancing Cheese with Spice
One of the secrets of Italian cooking is balance. Strong cheeses like Pecorino or smoky Provola mellow the heat of Nduja. Together, they create a pizza that is bold and satisfying. This combination is common in Southern Italy and now appears on menus at pizza restaurants in Copenhagen, where Italian chefs mix tradition with a touch of creativity.
Adding Sweetness with Balsamico Glaze
Sometimes the final drizzle is what makes the dish. A balsamico glaze, made from reduced balsamic vinegar, brings a sweet, syrupy contrast to salty cheese and spicy salami. Italians love it with Prosciutto, Pecorino, or fresh arugula. I tried it in Modena, where balsamic vinegar is part of daily life, and since then I notice it on menus at places like Pizzeria Mamemi and other Italian restaurants in Copenhagen city center. It turns a good pizza into something elegant.
Where to Taste Authentic Pizza in Copenhagen
You do not have to leave Denmark to enjoy these traditional toppings. Copenhagen has become a city where Italian food thrives, from pizza delivery in Copenhagen for a quick bite at home to wine bars in Vesterbro where pizza is served with carefully selected Italian bottles.
For the full experience, try Mamemi Pizzeria & wine bar, known for combining Pecorino, Provola, Nduja, and balsamico glace in true Italian style.We do our best to honour tradition but give each pizza a personal twist.
You can also read: Which Wine Goes Best with Your Pizza?
