Pita con Guacamole e Scamerita di Cinta Senese

**Pita con Guacamole e Scamerita di Cinta Senese**

Pita con Guacamole e Scamerita di Cinta Senese is a contemporary Italian dish that marries Tuscan cured meat with a Mexican-inspired avocado sauce, served on a warm pita. The dish originates from **Futura Osteria di Abbadia Isola** in Abbadia a Isola, Italy, where chef **Francesco Zini** created it as part of a menu that blends local ingredients with global influences.

The key ingredients are scamerita, a lean cut from the prized Cinta Senese pig—a heritage breed from Tuscany known for its rich, flavorful fat—and a fresh guacamole made from ripe avocados, lime, cilantro, and chili. The pita acts as a neutral base, allowing the creamy guacamole and savory, thinly sliced cured pork to shine. A great version balances the richness of the meat with the acidity and heat of the guacamole, while the pita is lightly toasted to provide a slight crunch.

Regional variations might substitute scamerita with other cured meats like prosciutto or speck, or add toppings such as pickled onions or crumbled cheese. In Tuscany, the use of Cinta Senese is a point of pride, as the breed is protected and its meat is deeply flavorful. Futura Osteria’s version, praised by Zini for its “clean, bold contrasts,” exemplifies how Italian cuisine continues to evolve by embracing cross-cultural ingredients while honoring local traditions.