Pizza with “sfrigole” (also called “zuffricul”) is a dish widespread throughout Abruzzo.
It consists of a plain pizza made with the usual bread dough, lard, salt and, of course, the “sfrigole”, which are small squares of crackling left in the frying pan when, in times past, lard was made at home.
To use the crackling for the pizza, it is taken from the frying pan with a skimmer, but without draining it too much, or its looses all its fat. Then it is mixed with the other ingredients and kneaded into the dough at length. When the dough comes away from the hands in one lump, it is pressed into an oven tin greased with lard or oil, and left to rise.
It is then ready to bake. The traditional method still used today is vouched for by Rino Faranda in his Gastronomia Teramana (Ed. Tercas, Teramo 1978).
