First, it was the Mediterranean Diet; then, the French Paradox; and now, it's the Italian Enigma! A recent study conducted in Milan, Italy showed that individuals who ate pizza more than twice a week had only half the risk of heart attacks than those who ate pizza only occasionally, i.e., one to three 200-gram (7-ounce) portions each month. Even those who ate fewer than four portions of pizza a month seemed to gain some protection.

Before you rush out to pick up your second pizza this week, you need to know that Italian pizza is a little different from American pizza. Primarily, Italian pizza has a much thinner crust than the general run of the mill American pizza and it is also prepared with fewer and thinner toppings. Here are some nutrition facts for quick comparison.

NUTRITION FACTS PER SERVING

1 Adapted from a recipe developed by Raffaele Esposito especially for Queen Margherita.

2 From a collection of recipes by the Italian-American Womens Club, Merced, CA.

In addition to the differences in the recipes, there may be some other factors that help to make the Italian Enigma work. In Italy if people eat pizza, they don't usually have other foods, too. Things like bigger quantities of cheese or added meat bring considerable fat and fat calories along. Italians tend to be more purists and top their pizzas with plain tomato sauces that do not add more fat calories, too. And Italians lean toward the less caloric and locally-produced mozzarella cheese with a little Parmesan sprinkled on top. As one Italian nutritionist pointed out, "It shouldn't be a surprise that the reduction of animal protein intake, fats and calories, can have a protective effect!"

Then, compound all that with a lifestyle that includes plenty of walking, less access to snack foods, more frequent trips to the market, and eating just to enjoy all kinds of foods in moderation, and you have a pattern for success. Add in the vitamins A and C, the iron, potassium and phosphorus of the tomatoes, to say nothing of the lycopene, and you can't lose! So enjoy that thin crust pizza often but stick to the one with lowfat cheeses and lots of lycopene-rich tomato sauce — or make your own at home. The recipe for the Italian-style Pizza Margherita listed above is quick and easy with California processed tomatoes!