Carne Salada con Zucca Grigliata, Crema di Fagiolo Sofì, Salsa al Caprino Fresco e Cialda di Riso Croccante

Carne Salada con Zucca Grigliata, Crema di Fagiolo Sofì, Salsa al Caprino Fresco e Cialda di Riso Croccante is a contemporary Italian composed dish that combines cured meat with autumnal vegetables, legumes, and dairy. The dish originates from the Campania region, where it is served at **Piccerella** in Camposano, Italia, as featured by the creator **Braciamiancora**. Its name translates to “salted meat with grilled pumpkin, cream of Sofì beans, fresh goat cheese sauce, and crispy rice wafer.”

Key ingredients include *carne salada*, a cured beef specialty from Trentino–Alto Adige, thinly sliced and served either raw or lightly seared. The pumpkin is grilled to caramelize its natural sugars; the *fagiolo Sofì* (likely a variety of Italian bean, possibly from the Sofì family of legumes) is pureed into a velvety cream. A tangy *caprino* sauce provides brightness, while the crispy rice *cialda* (wafer) adds textural contrast.

A great version balances the saltiness of the cured meat with the sweetness of the pumpkin, the earthiness of the bean cream, and the acidity of the goat cheese. The rice wafer must remain shatteringly crisp to avoid sogginess.

Regional variations may substitute other winter squashes (such as butternut or delicata) for the zucca, or use different local beans like borlotti or cannellini. Some iterations incorporate a pickled element, such as red onion or caper berries, to cut richness. The dish exemplifies the modern Italian tendency to respect regional cured meats while elevating humble vegetables through precise technique.