Pizze e Foglie

Pizze e Foglie is a traditional dish from the Abruzzo region of Italy, particularly associated with the city of Sulmona. The name translates to "pizza and leaves," reflecting its rustic composition of a simple, thin-crust pizza topped with a generous mound of wild, foraged greens. Its origins lie in the cucina povera (poor kitchen) tradition, where resourceful cooks used readily available ingredients to create a filling, nourishing meal.

The key ingredients are a basic pizza dough, typically made with flour, water, yeast, and salt, and a mix of bitter wild greens known as "foglie." These often include chicory, dandelion, turnip tops, and other local herbs. The greens are usually blanched, then sautéed with garlic, chili flakes, and olive oil before being piled onto the par-baked crust. A great version is distinguished by the perfect balance of textures: a thin, crispy, and slightly charred base that can support the weight of the greens, and a tender, well-seasoned, and not overly bitter topping. The final flourish of a high-quality, peppery extra-virgin olive oil is essential.

Regional variations are subtle, depending on the specific mix of wild greens foraged in the local hills. In Sulmona, the dish is celebrated for its purity. According to the guide *Where The Foodies Go*, the venue **Spontaneo** in Sulmona is a notable proponent, serving a version that honors the tradition by focusing on the quality of the foraged leaves and the simplicity of the preparation.