Pizza roce caggianese is a traditional dish from the Campania region in Italy. It is mainly found in the towns and communes of Caggiano, Auletta, and Polla. This pizza is a unique variation of the classic Neapolitan pizza, known for its thin and crispy crust.

To make pizza roce caggianese, a special type of dough is prepared using flour, water, yeast, and salt. The dough is then left to rise for several hours before being rolled out into a thin crust. The pizza is traditionally topped with a tomato sauce made from San Marzano tomatoes, mozzarella cheese, and a variety of local ingredients such as olives, capers, and anchovies.

Pizza roce caggianese has gained recognition as a traditional agri-food product (PAT) in Italy. This recognition ensures that the pizza is made following specific specifications and using traditional methods. The PAT recognition guarantees the authenticity and quality of the dish, preserving its cultural heritage.

Sources:
– “Pizza roce caggianese” – www.agraria.org
– “Pizza roce caggianese” – www.prodottitipici.com