The real escarole pizza of Forio: history, recipe and tradition

Escarole pizza is a symbolic dish of the culinary tradition of the island of Ischia, particularly of the town of Forio. A protagonist of the holiday season and an expression of Ischia’s peasant culture, this savory pie stands out for its unique characteristics. Let’s discover together its history, the authentic recipe, the differences with other Campanian versions and where to taste the real Forio escarole pizza in Ischia.

How important and what are the origins of Scarola pizza in Forio?

Escarole pizza is a popular preparation in several areas of Campania, but in Forio d’Ischia it takes on a unique and deeply rooted cultural value. Here, it is not just a side dish or appetizer, but is considered a symbol, the true must-have of the holidays, proudly served both as a rustic appetizer and as an original savory dessert during Christmas and New Year celebrations. Born of the ingenuity of those who used the bountiful produce of the garden-fresh escarole, fragrant garlic, crunchy walnuts, sweet pine nuts, juicy raisins, flavorful olives, sometimes dried figs-it is a family ritual that celebrates the Ischian land.

This custom has its roots in a past when those who could not afford expensive pastries would prepare this savory pizza at home, masterfully using only the humble but tasty ingredients from the garden and the local area: fresh escarole,fragrant garlic, crunchy walnuts, sweetish pine nuts,juicy raisins, flavorful olives and, often, even dried figs, a true treasure of Ischia’s Mediterranean scrub. The dish thus represents a deep and indissoluble link with Ischia’s fertile land and agricultural tradition, a tribute to the simplicity and authenticity of local ingredients. In Forio, the preparation and sharing of the escarole pizza is also a collective and family ritual. Even today, many Forio families jealously hand down the secrets of the recipe, carefully gathering ingredients directly from their gardens.

Why is Ischia’s escarole pizza unique?

Three elements distinguish it:

• Vino Cotto: Gives an unmistakable sweet and sour taste and warm aroma.
• Pan frying: Gives a crispy crust and a soft interior.
• Zero Mileage Stuffing: A riot of Mediterranean flavors(walnuts, pine nuts, raisins, olives, dried figs), naturally vegan.

What is the original recipe for Island Scarola Pizza?

Ingredients (for the dough):

• 500 g 00 flour (or a mix with remilled semolina for extra crispness)
• 10-25 g of fresh brewer’ s yeast (or 50 g of sourdough starter)
• 400-490 ml of lukewarm water
• 10 g of fine salt
• 1 tablespoon of extra virgin olive oil

Ingredients (for the filling):

• 2 heads of fresh, crisp smooth escarole
• 15 green and black Gaeta olives (or other local varieties)
• 10 shelled and chopped walnuts
• 20 g Italian pine nuts
• 2 generous tablespoons of raisins
• 1 clove ofgarlic, minced
• 2-3 tablespoons of locally produced cooked wine
• (optional) Shredded local dried figs.
• Fine salt and black pepper to taste.
• Extra virgin olive oil from Ischia q.b.

Procedure for making escarole pizza

1. Dough: Knead flour, yeast, water, salt and oil until smooth and elastic. Let rise (1 hour at room temperature or 8-12 hours in refrigerator).
2. Stuffing: Boil, drain and chop escarole. Fry garlic in oil, add escarole, olives, walnuts, pine nuts, raisins and (possibly) dried figs. Deglaze with cooked wine and season to taste. Allow to cool.
3. Assembly and Baking: Divide the dough, roll out two discs. Stuff the base with the filling, cover with the other disc and seal the edges. Bake slowly in pan greased with EVO oil for about 20-25 minutes per side, until golden brown and crisp.

Curiosities and tips for tourists: an authentic experience

• Symbol of the Holidays: in Forio, escarole pizza is the quintessential savory Christmas and New Year’s Eve\dessert.
• Zero-mile ingredients, an added value: The exclusive use of local and seasonal products guarantees authentic flavor and unbeatable freshness.
• Naturally Vegan, a tasty option for everyone: The traditional recipe has no animal ingredients.
• A unique culinary souvenir: properly stored, it retains its fragrance for about 1-2 days.

Domande Frequenti