Pizza con Tonno e Cipolle alla Pugliese

At Davanti, dough leavened for 48 hours is spread thin and baked with bright marinara, creamy mozzarella, savory imported tuna, sweet onions, and briny black olives. The airy crust and crisp edge keep the generous topping balanced.

Onions are an important part of Puglia’s food culture. Regione Puglia describes the red onion of Acquaviva delle Fonti as a local symbol celebrated through its own festival—an example of how an everyday ingredient can carry a town’s identity.