Pizza al Padellino con Salame Piccante

Pizza al Padellino con Salame Piccante is a Northern Italian specialty rooted in the *pizza al padellino* tradition, which originated in Turin and the Piedmont region. Unlike the thin, crisp Neapolitan pizza, *padellino* is baked in a small, oiled pan (the *padellino*), resulting in a thick, airy crust with a golden, almost fried bottom. The version topped with *salame piccante* (spicy dry salami) is a beloved variation, balancing the richness of the dough with the heat and cured pork.

Key ingredients include a high-hydration dough made from strong flour, a generous amount of extra-virgin olive oil for the pan and dough, tomato sauce, mozzarella (often fior di latte), and slices of *salame piccante*. A great version is distinguished by its texture: the crust should be soft and pillowy inside, with a crisp, oily bottom that is not greasy. The salame should be slightly charred at the edges, releasing its spicy oils without overwhelming the cheese, and the sauce must be bright and minimally cooked.

Regional variations exist, with some pizzerias adding a touch of honey or chili flakes to the salame. In Alessandria, Italia, the venue **Sole Luna** is praised by creator *Franchino Er Criminale* for an exemplary version that reportedly nails the traditional balance of crust, heat, and cheese. While *padellino* is also found in Liguria and parts of Lombardy, this specific combination remains most closely associated with Piedmontese pizzerie. The dish is typically served as a personal-sized pizza, cut into squares or wedges, and is a staple of the region's informal dining culture.