Pizz’e e ffo’je is a traditional dish from the Abruzzo region in Italy. It can be found in various towns and communes of Abruzzo, including Chieti, Pescara, and Teramo. This dish has a long history and is deeply rooted in the culinary traditions of the region.

The name “Pizz’e e ffo’je” translates to “Pizza and leaves” in English. It is a simple yet flavorful dish that consists of a pizza-like dough topped with a mixture of wild greens, such as dandelion leaves, chicory, and spinach. The greens are typically sautéed with garlic, chili flakes, and olive oil before being spread over the dough. The dish is then baked until the crust is golden and crispy.

Pizz’e e ffo’je is a dish that has been passed down through generations in Abruzzo. It is often prepared during the spring when wild greens are abundant. The use of local and seasonal ingredients is a characteristic of Abruzzese cuisine, which emphasizes simplicity and the flavors of the land.

This traditional dish has gained recognition as a “PAT” (Traditional Agri-Food Product) in Italy. The PAT recognition ensures that the dish is made following specific specifications and traditional methods. It helps preserve the cultural heritage and culinary traditions of the region.

– “Pizz’e e ffo’je: la ricetta abruzzese” – Abruzzo Turismo (abruzzoturismo.it)
– “Pizz’e e ffo’je” – Pescara Tourism (turismo.pescaraporta.it)