Pizza con Culatta Cotta, Stracchino, Funghi Finferli, Carciofino Fritto, Olive Disidratate e Olio Cima di Mola

Pizza con Culatta Cotta, Stracchino, Funghi Finferli, Carciofino Fritto, Olive Disidratate e Olio Cima di Mola is an artisanal Italian pizza that originates from Pizzeria Giangi in Arielli, Italy. This dish exemplifies the modern Neapolitan tradition of combining cured meats, creamy cheeses, and seasonal vegetables. The name describes its key components: culatta cotta (cooked cured ham from the rump), stracchino (a soft, tangy cow’s milk cheese), funghi finferli (golden chanterelles), carciofino fritto (fried baby artichokes), olive disidratate (dehydrated olives), and a finishing drizzle of olio cima di mola (a premium extra-virgin olive oil from the Mola variety).

A great version of this pizza is distinguished by the balance of textures and temperatures. The stracchino should melt into a creamy base without overwhelming the thin, charred crust, while the fried artichokes add a crisp counterpoint. The dehydrated olives concentrate flavor, and the chanterelles provide an earthy, nutty note. The culatta cotta, often served after baking to preserve its delicate texture, should be thinly sliced and slightly warm. As noted by the food guide *Where The Foodies Go*, Pizzeria Giangi’s execution is a benchmark for this regional specialty.

Regional variations may substitute local mushrooms or cheeses, but the core concept—a white pizza layered with rich, savory ingredients—remains tied to the Abruzzo region’s emphasis on high-quality, locally sourced produce and charcuterie.