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Italian meat dish From Wikipedia, the free encyclopedia
Pizzaiola, also known as carne alla 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.[1][2]
The history of the pizzaiola is somewhat uncertain, even if the origin is almost certainly Neapolitan.[3] The recipe has known a wide diffusion and has been the subject of numerous reinterpretations.
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