Pizza con Stracciatella, Acciughe e Rapini

Davanti layers a light marinara with rapini, stracciatella and Mediterranean anchovies on its 48-hour-leavened dough. Tangy tomato wakes up the greens, the rapini supplies a pleasantly bitter edge, and the anchovies concentrate the flavor with salinity and umami. Cool, creamy stracciatella rounds those sharper notes without hiding them.

That balance has a close cultural echo in Puglia, where bitter cime di rapa and anchovies famously meet in pasta. Stracciatella tells another Puglian story: Regione Puglia explains that its name comes from pasta filata being torn by hand into irregular strands before it is mixed with cream. Here, the cheese turns a bold southern-Italian flavor conversation into a remarkably gentle bite.