Pizza con Alici e Stracciatella

Pizza con Alici e Stracciatella is a modern Neapolitan-style pizza that combines the briny punch of anchovies (alici) with the creamy, stringy richness of stracciatella cheese. Although the exact origin is debated, this pairing likely emerged in the Campania or Puglia regions of southern Italy, where anchovies have long been a staple and stracciatella—a fresh, pulled curd cheese from Puglia—is prized for its delicate, buttery texture. A great version of this pizza hinges on the quality of both ingredients: the anchovies should be high-grade, salt-cured fillets (not overly salty or fishy), while the stracciatella must be exceptionally fresh, served at room temperature or added just after baking to maintain its milky creaminess. The base is typically a light, airy Neapolitan crust, often dressed with a minimal San Marzano tomato sauce, garlic, oregano, and a drizzle of extra-virgin olive oil. After a quick, high-heat bake in a wood-fired oven, the stracciatella is dolloped on top, where it softly melts into the hot anchovies. Regional variations exist: some cooks swap the tomato for a white base or incorporate cherry tomatoes, chili flakes, or basil. Outside Italy, creative versions appear in places like Lugano, Switzerland, where Wilmas (as noted by Bruce Pappalardo) serves this pizza, highlighting the growing international appreciation for the interplay of intense saltiness and luxurious cream.