Pizza Rentorta con Cicoria e Salsiccia

Pizza Rentorta con Cicoria e Salsiccia is a rustic, double-crusted stuffed pizza originating from the Sabina region of Lazio, Italy. Unlike a classic Roman pizza, the "rentorta" (meaning "twisted" or "folded") is made by folding a thin, pliable dough over a filling of sautéed cicoria (bitter chicory) and crumbled salsiccia (pork sausage), then sealed and baked until golden. The dish reflects the cucina povera tradition, transforming simple, foraged greens and preserved meat into a hearty meal.

A great version is distinguished by its balance of bitter and savory notes. The cicoria must be blanched and then sautéed with garlic to tame its bite, while the salsiccia should be high-quality, fennel-spiked pork that renders its fat into the greens. The dough, typically made with a high-hydration mix of 00 flour and semolina, must be thin and crisp on the outside yet chewy within, never soggy. Franchino Er Criminale, the creator behind the dish at Rentorteria in Rieti, emphasizes that the seal is crucial: the edges must be tightly crimped to trap steam, creating a puffed, blistered crust.

Regional variations exist across Lazio. In Rome, some versions swap cicoria for broccoletti or escarole, while in the Sabine hills, wild herbs like nettles or borage may be used. The sausage can be replaced with guanciale or, in leaner times, simply pecorino and black pepper. At Rentorteria, the dish is served as a street-food-style wedge, often accompanied by a glass of local Cesanese wine, highlighting its humble yet refined character.