Pizza rustica, also known as Cazzola, Scarcedda, or Cuzzola, is a traditional dish from the Basilicata region in southern Italy. It is a savory pie made with a rich and flaky pastry crust filled with a mixture of cured meats, cheeses, and eggs. This delicious dish can be found in various towns and communes of Basilicata, including Matera, Potenza, and Melfi.
In Matera, you can find pizza rustica at local bakeries and pastry shops such as Panificio Fiore and Pasticceria Cavour. These establishments are known for their authentic and high-quality pizza rustica. In Potenza, you can visit Pasticceria Santoro or Pasticceria De Bellis to indulge in this traditional delicacy. Melfi is another town where you can find pizza rustica at places like Pasticceria De Marco and Pasticceria La Dolce Vita.
One popular recipe for pizza rustica includes a filling made with a combination of diced salami, prosciutto, and aged cheeses such as pecorino and provolone. The filling is mixed with beaten eggs and seasoned with salt, pepper, and herbs like parsley and oregano. This mixture is then poured into a pastry crust and baked until golden and set. Another variation of the recipe includes the addition of cooked spinach or Swiss chard to the filling for added flavor and nutrition.
Pizza rustica has been recognized as a traditional agri-food product (PAT) in Basilicata. The specifications for this recognition include the use of specific ingredients such as local cured meats and cheeses, as well as the traditional preparation methods. This recognition ensures the authenticity and quality of pizza rustica from Basilicata.
Sources:
– “Pizza rustica: la ricetta originale” – Giallo Zafferano (www.giallozafferano.it)
– “Pizza rustica” – Sale&Pepe (www.salepepe.it)