Pizza Fritta con Squacquerone e Salumi Misti

Pizza fritta con Squacquerone e Salumi Misti is a fried pizza topped with soft Squacquerone cheese and an assortment of cured meats. This version is notably served at Trattoria Sant’Eufemia in Sant’Eufemia, Italia, as documented by the series *Sentieri Golosi*. Fried pizza originates from Naples, where leftover dough was traditionally deep-fried for a quick, economic street food. Here, the base is a light, airy fried dough that provides a crunchy exterior contrasting with the creamy interior. The key ingredients are Squacquerone, a fresh, tangy cheese from Romagna, and a selection of salumi misti, such as prosciutto, salami, and coppa. A great version is distinguished by the dough’s perfect golden crispness without greasiness, the bright acidity of the Squacquerone cutting through the rich meats, and the careful arrangement that ensures each bite has a balance of textures and flavors. Regional variations abound: Neapolitan pizza fritta is often stuffed and then fried, while other areas use different cheeses or vegetables. The Trattoria Sant’Eufemia presentation layers the salumi on top of the fried disc, allowing the cheese to melt slightly from the heat. This dish exemplifies a contemporary reinterpretation of a classic, merging the traditions of southern and northern Italian cuisines.