Schiacciatina con Rigatino

Schiacciatina con Rigatino is a traditional flatbread dish from the Gargano region of Apulia, specifically associated with the town of Rignano Garganico. The preparation features a thin, crisp schiacciatina—a small, rustic flatbread made from flour, olive oil, salt, and yeast—topped or filled with rigatino, a cured pork belly that is closely related to Tuscan pancetta but often seasoned with local herbs and spices. A standout version is served at Azienda Agricola La Caselle, a venue praised by the food tour Sentieri Golosi for its authentic interpretation of this regional specialty.

What distinguishes an exceptional Schiacciatina con Rigatino is the contrast between the bread’s glassy-crunchy exterior and the rich, salty, melt-in-the-mouth fat of the rigatino. The pork belly should be thinly sliced and rendered just enough to soften without becoming greasy, while the bread itself must remain golden and blistered from a hot oven. Locally, variations may substitute the rigatino with other cured meats such as capocollo or soppressata, though the classic pairing remains the most celebrated. Some versions add a drizzle of local olive oil or a pinch of dried oregano to enhance the aroma. This dish is a staple of family-run farms and agriturismi across the Gargano promontory, where it is often served as a snack, antipasto, or a simple lunch alongside a glass of red wine.