Pizza al Trancio con Broccoletti e Salsiccia

Pizza al Trancio con Broccoletti e Salsiccia is a Roman-style rectangular pizza originating from Mantova, Italy, distinguished by its thick, airy crust and toppings of broccoli rabe (broccoletti) and Italian sausage. Unlike Neapolitan pizza, this variation is baked in large rectangular trays, resulting in a focaccia-like base that is crispy on the bottom and soft within. The key to a great version lies in the dough’s high hydration and long fermentation, which creates an open crumb structure, and the quality of the sausage—ideally coarsely ground fennel-spiked pork—paired with slightly bitter, sautéed broccoletti.

At Pizza del Corso in Mantova, creator Franchino Er Criminale has perfected this style, emphasizing a balance of textures and flavors. “The bitterness of the broccoletti cuts through the richness of the sausage,” he notes, while the crust remains light enough to eat by the slice. Regional variations across Italy may substitute other greens like rapini or use spicy salsiccia, but the Mantovan interpretation stays true to simple, robust ingredients. A great slice is characterized by a golden, blistered bottom, a tender crumb, and toppings that meld without becoming soggy, making it a standout street-food staple in northern Italy.