Diavola

**Diavola**

The Diavola is a classic Italian pizza known for its spicy, fiery character, with the name translating to "devil" or "devilish" in Italian. Its origins trace to the Campania region, particularly Naples, where pizzerias began adding heat to the traditional Margherita base. The defining ingredient is spicy salami, typically *salame piccante* or *nduja*—a soft, spreadable Calabrian pork sausage that lends a deep, smoky heat. A true Diavola also features mozzarella, tomato sauce, and often fresh or dried chili peppers, with the best versions achieving a balance between the creamy cheese, tangy tomatoes, and aggressive spice.

What distinguishes a great Diavola is the quality and intensity of its heat. The salami should be generously layered, and the chili should be present but not overwhelming, allowing the other flavors to shine. The crust must be thin, charred, and chewy, typical of Neapolitan-style pizza. Regional variations exist: in Rome, the Diavola might use *salsiccia piccante* and a crisper, Roman-style crust, while in Calabria, *nduja* is the star, often melted into the sauce for a uniform, fiery spread. Some modern interpretations add ingredients like roasted peppers or spicy honey to temper or complement the heat.

In Dublin, Ireland, **The Little Pig** has been noted by *Where The Foodies Go* for serving a standout version, praised for its authentic balance of spice and quality ingredients.