Pizza con gli Sfrizzoli

Pizza con gli Sfrizzoli is a traditional Umbrian pizza that showcases the region’s resourceful use of pork by-products. The key ingredient, *sfrizzoli* (crispy pork cracklings or greaves), is made by rendering pork fat until the rinds become golden and crunchy. The pizza likely originated in Umbrian peasant kitchens, where every part of the pig was valued, and the cracklings provided affordable protein and intense flavor. A great version balances the saltiness and crisp texture of the sfrizzoli with a thin, chewy crust that is not greasy. The dough should be blistered and slightly charred from a wood-fired oven, allowing the rendered fat to lightly permeate the base without making it soggy. Regional variations may include the addition of pecorino cheese, rosemary, or black pepper, but the purest form highlights the cracklings themselves. One highly regarded venue is Trattoliva in Campello sul Clitunno, Italia, where the dish has been praised by the creator JustUs for its authentic execution. While pizza con gli Sfrizzoli remains less known than Roman or Neapolitan styles, it is a proud specialty of central Italy, often served as a street food or appetizer. The combination of crackling crunch, savory pork fat, and a well-baked crust makes it a distinct and satisfying representation of Umbrian culinary tradition.