La Capricciosa – The Pizza That Has It All
- ronen Jehezkel
- Sep 4
- 2 min read
Updated: Sep 5
For me, the Capricciosa is hands-down the best pizza ever.
In Umbria ( and in Roma), pizza comes with a thin, crispy crust. It’s usually a little charred around the edges (the good kind of burned), and strong enough to hold all the toppings without falling apart. Even though they look huge, these pizzas are actually super light — which makes it way too easy to eat the whole thing.
My go-to is always the Capricciosa. It’s got everything you need in one pizza. Loads of veggies (so you can almost pretend it’s healthy), those incredible Gaeta olives that give every bite a little kick, melty mozzarella that stretches halfway across the table, thin slices of prosciutto for a touch of sweetness, and then… the egg. The egg is the grand finale, the little surprise that makes every slice exciting.
It’s basically a full meal on one crust — colorful, tasty, and totally satisfying.
We’re lucky to have found a spot near our house Pizzeria Salto in Farnetta, TR the place is run by some young, hip Italian guys who take pizza seriously.
They prep it perfectly, slide it into the wood-burning oven, and a few minutes later… magic. Crispy, smoky, melty, delicious magic.
What an excellent pairing!
The rich, savory flavors of prosciutto and olives, the earthy mushrooms, the briny artichokes and the egg needed a beer that can stand up to them without overpowering the dish. That local Amerino beer, likely a crisp, slightly bitter pale ale or a refreshing lager, would have been the perfect thirst-quencher, I picked the bitter pale ale. It cuts through the richness of the cheese and toppings, cleansing your palate with every sip and getting you ready for the next bite.
It's a beautiful example of how the simplest things, when done right and paired well, create the most memorable moments. I can almost taste it!
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