Pizza in Teglia Crema di Friarielli Provola Porchetta e Tarallo

Pizza in teglia crema di friarielli, provola, porchetta e tarallo is a specialty of Castaldo Pizza e Pane in Afragola, Italy, as featured by creator Jana Food Porn. This dish exemplifies the Neapolitan *pizza in teglia* (pizza by the slice) tradition, where dough is baked in large rectangular pans to achieve a thick, airy, focaccia-like crumb with a crisp, golden crust.

The defining components are a creamy purée of *friarielli* (Neapolitan broccoli rabe), smoked *provola* cheese, and tender, herb-crusted *porchetta* (roasted, seasoned pork). The final, distinctive touch is a crumbled *tarallo*—a crunchy, baked ring-shaped crackler typically flavored with almonds or black pepper—sprinkled on top for texture. A great version balances the slight bitterness of the friarielli with the rich, smoky provola and savory porchetta, while the tarallo adds a contrasting crunch that prevents the slice from becoming one-note.

While *pizza in teglia* is widespread across Italy, this specific combination is a signature of Castaldo Pizza e Pane. The use of *tarallo* as a topping is a particularly Campanian innovation, reflecting the local practice of incorporating pantry staples into pizza. Unlike Roman *pizza al taglio*, which is often lighter and crispier, this version retains a softer, more hydrated crumb typical of the Neapolitan style.