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  • Not too big with bubbled, blistered, saline, chewy, occasionally charred crusts that we must learn to call cornicione, they have become the benchmark to someone who can't remember ever eating pizza as a child.

    Evening Standard - Home

  • Owner Bill McCaig is so strict about the quality of his pizza he won't allow anyone to order takeout, lest the blistered cornicione flop on the way home.

    The Globe and Mail - Home RSS feed

  • What's most important to you: crust, sauce, or cheese? cornicione gives me a rise (that's probably inappropriate, but you get my point-and joke-I hope).


  • Take the beautifully constructed Regina-the cornicione puffy and light, mottled with black blisters it comes slathered in a vibrant fresh tomato sauce, blanketed in small, glistening pools of fior di latte and a smattering of basil.


  • Mozza makes a great pie! theres a bit too much cornicione acreage, but it is impeccable.


  • A drizzle of truffle oil after cooking seals in the salty, earthy flavor which combines with the charred and blistered cornicione (end crust) to provide your taste buds with a decadent experience balanced only by the light, thin crust.

    NYC Food Guy

  • The pizza must have a flavorful crust that is charred both top and bottom, crisp with an airy, chewy crumb, and a significant cornicione (the poofy lip around the edge).

    The Full Feed from

  • The cornicione rises up like the innertube of a bicycle tire.


  • The buffalo mozzarella is applied sparingly. cornicione was tall and puffy.

    Serious Eats: New York

  • The cornicione is crisp and bready, while the middle of the pie is wetter and exhibits significant tip sag.

    Serious Eats: New York


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