Pizza quattro formaggi
Pizza quattro formaggi (four cheese pizza) is a variety of pizza in Italian cuisine that is topped with a combination of four kinds of cheese, usually melted together, with ("rossa", red) or without ("bianca", white) tomato sauce. It is popular worldwide, including in Italy, and is one of the iconic items from pizzerias' menus.

Traditionally, the cheeses include Mozzarella, as the fundamental component, which maintains humidity during cooking, partially protecting the other cheeses from the strong heat of the oven. Gorgonzola is almost systematically present and the completing duo consists of other local cheeses, depending on the region, with Fontina and Parmigiano-Reggiano as the typical complements, but other variants include Pecorino, Ricotta, Stracchino, Robiola, Taleggio, smoked Provola or Caciocavallo. Beside Mozzarella, mass-produced pizzas often use Parmesan, Romano, Asiago, and other Italian-style cheeses, though some use non-Italian cheeses such as Edam, Emmental and Blue cheese. The choice of cheeses is not random, they should be full-fat or semi-fat and vary in flavour. Besides Mozzarella, the "quattro formaggi" usually combines a blue or mature cheese, a soft cheese (such as Emmental or Gruyere) or a creamy cheese (such as Robiola or Stracchino), and a hard cheese (parmesan or pecorino, grated).

Unlike other pizzas, like the Napolitan or the Margherita, which have an old, rich, and documented history, the "Quattro Formaggi", despite its popularity and preponderance, has a less clear origin, certainly due to its composition being so obvious. It is believed to originate from the Lazio region at the beginning of the 18th century. Its less obvious and more recent versions, like the "Quattro Latti" pizza, can be on the opposite tracked in the history of gastronomy.
Q177
pizza
Concept
Q192786
Italian cuisine
Concept
Q10943
cheese
Concept
Q3596097
tomato sauce
Concept
Q38
Italy
LOC
Q177
pizzerias
Concept
Q14088
Mozzarella
Concept
Q209044
Gorgonzola
Concept
Q534043
Fontina
MISC
Q155922
Parmigiano-Reggiano
MISC
Q677640
Pecorino
Concept
Q216781
Ricotta
Concept
Q432440
Stracchino
MISC
Q15631263
Robiola
Concept
Q775835
Taleggio
Concept
Q1900114
Provola
Concept
Q293037
Caciocavallo
Concept
Q215768
mass-produced
Concept
Q727210
Asiago
Concept
Q597473
Edam
Concept
Q932214
Emmental
Concept
Q746471
Blue cheese
Concept
Q2376488
Gruyere
Concept
Q500445
Napolitan
Concept
Q500724
Margherita
Concept
Q1282
Lazio
LOC
Q7015
18th century
Concept
Q91908928
Pizza quattro formaggi
Concept
+18^^http://www.w3.org/2001/XMLSchema#decimal
18
NUMBER
subclass of
subclass of
made from material
made from material
made from material
made from material
cuisine
made from material
part of
country of origin