Pizza con Crema di Patate Viola, Stracciatella Artigianale, Ricotta Salata, Centofoglie e Guanciale Croccante

Pizza con Crema di Patate Viola, Stracciatella Artigianale, Ricotta Salata, Centofoglie e Guanciale Croccante is an artisanal pizza from Stracca, Italy, celebrated for its complex layering of textures and flavors. The dish features a base of vibrant purple potato cream, which provides a subtly sweet, earthy foundation. This is topped with stracciatella artigianale—a creamy, stringy fresh cheese that adds richness—and finished with crumbled ricotta salata for a salty, firm contrast. The pizza is further elevated by centofoglie, a delicate wild herb mix, and crispy guanciale, offering a savory, crunchy element.

What distinguishes a great version is the balance between the creamy potato base and the sharp, salty notes of the aged ricotta and cured pork. The guanciale must be rendered to a perfect crisp without becoming greasy, while the stracciatella should remain cool and luscious, not melted into the sauce. The herbs should be fresh and aromatic, providing a bright counterpoint to the rich toppings.

According to *Where The Foodies Go*, Pizzeria Castellum Vetus 2.0 in Stracca is the definitive venue for this dish, where the chef’s precision in sourcing local ingredients and controlling each component’s temperature and texture sets their version apart. Regional variations may substitute the guanciale with pancetta or speck, or replace centofoglie with arugula, but the Stracca original remains the benchmark for this indulgent, modern Italian pizza.