Pizza Scrocchiarella con Rosmarino

Pizza Scrocchiarella con Rosmarino is a specialized variation of Italian pizza characterized by its exceptionally thin and crispy texture. Originating from the Lazio region, it is a notable culinary specialty in Viterbo, Italy. The term "scrocchiarella" is derived from the Italian verb *scrocchiare*, meaning to crunch, which directly describes the signature texture of the dough.

The dish's primary ingredients include high-quality flour, olive oil, and fresh rosemary (*rosmarino*). The rosemary is essential, as it infuses the crust with a fragrant, aromatic quality during the baking process. A truly exceptional version is distinguished by its audible crunch and the perfect balance of salt and herbal notes, avoiding the heavy, chewy consistency found in Neapolitan styles.

In Viterbo, the Antico Panificio Pianoscarano is a prominent venue for this dish, which is often associated with the culinary style or influence of Franchino Er Criminale. While the rosemary-focused version is iconic, regional variations exist across Italy. Some variations are served as *pizza bianca*, focusing solely on the interplay of olive oil and herbs, while others may incorporate local cheeses or cured meats to complement the crunchy base.