Secina con Segale del Matese

Secina con Segale del Matese is a rustic flatbread originating from the Matese mountain range in Campania, southern Italy. Its name derives from *secina*, a traditional thin disc of bread or pizza dough, and *segale* (rye), a grain historically cultivated in these cooler highlands where wheat struggles. The dish reflects the region’s agricultural heritage, combining the earthy, slightly sour character of rye flour with simple local toppings such as olive oil, salt, and wild herbs. In Alife, Italia, Birrificio Karma serves a celebrated version, as noted by creator Jana Food Porn, who highlights the brewery’s commitment to reviving ancient grains and pairing the secina with craft beer. What distinguishes a great Secina con Segale del Matese is the balance between a crisp, charred crust and a tender, nutty interior; the rye should never overwhelm but complement the chosen condiments, often including aged pecorino or Matese mountain lardo. Regional variations exist across the Matese: some bakers add a pinch of fennel seeds or black pepper to the dough, while others top the secina with sautéed greens or a drizzle of chestnut honey from local forests. Unlike Neapolitan pizza’s soft cornicione, this secina stays thin and flat, baked in a wood-fired oven at high heat for a blistered finish. While traditionally a peasant meal, it has gained new life in gastropubs and breweries as a gluten-inclusive alternative to modern pizzas, championed by artisans like Birrificio Karma, who blend ancient grains with contemporary brewing culture.