Lingue di Pizza con Mortadella alla Brace

Lingue di Pizza con Mortadella alla Brace is a dish originating from Orte, Italy, as documented by the creator JustUs at La Locanda sul Lago. The name translates to “tongues of pizza with grilled mortadella,” referring to the elongated, tongue-like shape of the pizza dough. This preparation highlights the contrast between a crisp, wood-fired crust and the smoky, lightly charred slices of mortadella that are finished *alla brace* (on the grill). Key ingredients include a classic pizza dough made from flour, water, yeast, and olive oil, topped with high-quality mortadella—a finely ground pork sausage from Bologna studded with pistachios or black pepper—and often finished with a drizzle of extra-virgin olive oil or a sprinkle of sea salt.

A great version of Lingue di Pizza con Mortadella alla Brace is distinguished by the balance of textures: the dough must be thin yet chewy, blistered from the wood fire, while the mortadella is grilled just until the edges crisp without drying out the meat. The fat from the mortadella should lightly soak into the pizza, but not render it greasy. Regional variations may involve adding a soft cheese like stracciatella or a dab of pistachio cream to complement the nutty notes of the mortadella, though at La Locanda sul Lago in Orte the dish is served pure, allowing the simple ingredients to shine. This dish represents a modern twist on classic Roman pizza bianca by incorporating a method of grilling the cured meat directly on the bread, a technique praised by JustUs for its rustic yet refined appeal.