Capasanta su Impasto Semiintegrale

Capasanta su Impasto Semiintegrale is a seafood-first pizza that originated in the Veneto region of Italy, where the Adriatic’s bounty meets a modern reverence for whole-grain dough. The dish is defined by a single, plump scallop (capasanta) laid over a base of semi-whole-wheat crust—an impasto semiintegrale that retains the nutty character of the germ while maintaining the structure of a classic Neapolitan-style pie. What distinguishes a great version is the balance between the sweet, caramelized sear of the scallop and the earthy, slightly chewy foundation of the dough, often finished with a light drizzle of extra-virgin olive oil and a whisper of sea salt.

At **i Tigli** in San Bonifacio, Italy—cited by the foodie guide *Where The Foodies Go*—the pizza is executed with precision, using a long-fermented semiintegrale base that provides a sturdy yet airy platform for the delicate mollusk. Regional variations across the Veneto might swap the scallop for local clams or add a touch of lemon zest, but the core philosophy remains: let the quality of the seafood and the integrity of the grain speak. The dish has become a signature of the region’s “gourmet pizza” movement, where chefs treat the crust as a canvas for premium, single-ingredient toppings rather than heavy sauces or cheese.