Pizza Rentorta

01/17/2026

It is perhaps the dish that, more than any other, has become synonymous with Italy abroad: loved by both adults and children, perfect for a quick snack or a casual dinner with friends: we are talking about pizza.

World Pizza Day 2026

Officially created at the end of the 19th century by Raffaele Esposito in the Kingdom of Naples (although evidence of primitive forms of pizza dates back to prehistoric times), pizza rapidly spread across the world. Its success became so extraordinary that it eventually earned its own international celebration.
Since 2017, World Pizza Day has been observed every year on January 17. Both the year and the date have specific meaning: in 2017, UNESCO recognized the art of the pizzaiolo as Intangible Cultural Heritage of Humanity, and January 17 is the feast day of Saint Anthony the Abbot, the patron saint of all professions that work with fire, including pizza makers.

To mark this special day dedicated to pizza, we would like to introduce a forgotten recipe suggested to us by our Cesarino Maurizio from Bologna: Pizza Rentorta.

Pizza Rentorta, a traditional dish from central Italy’s Cicolano area: a roll of ultra-thin dough filled with sausage, greens, and cheese. Cesarino Maurizio

The Pizza Rentorta

This dish originates from the Cicolano area, a geographic region between the provinces of Rieti and L’Aquila. Almost unknown outside this territory, pizza rentorta comes from a rural culinary tradition in which waste was never tolerated and simple ingredients were transformed into hearty, flavorful dishes. In the past, it was a typical food for shepherds during the transhumance.
Its appearance is unmistakable: pizza rentorta resembles a rolled strudel (its name in fact refers to its twisted, spiral shape), and inside it holds a rich, savory filling made of sausage, boiled greens, and cheese.

Are you curious to bring this unusual recipe, deeply rooted in the gastronomic traditions of central Italy, to your own table? Tie on your apron, follow the instructions from our Cesarino Maurizio, and enjoy this delicious dish from the past.

Pizza Rentorta

A traditional dish from the Cicolano area, where a thin dough wraps a hearty filling of sausage, greens, and cheese

DifficultyMedium

Preparation time2h

Cooking time40m

Servings20

€

CostMedium

Ingredients

6 eggs
600 g all-purpose flour (type 0)
50 g salt
50 g Parmigiano Reggiano
50 g Pecorino
1 smoked provola cheese
2 sausages
Vegetables (chicory, spinach, Swiss chard, broccoli rabe or other wild greens) to taste
Olive oil to taste

Method

Prepare a dough with the eggs, flour, salt and a drizzle of olive oil (as if making fresh egg pasta).
Once everything is combined, let it rest for about 20–30 minutes.
When the dough is ready, roll it out with a rolling pin as thinly as possible to create a circular sheet.
Brush the sheet generously with olive oil and begin filling it with sausage, diced provola, Pecorino, grated Parmigiano and the vegetables previously boiled and well squeezed.
Start folding the sheet onto itself to create an even roll and shape it into a spiral.
At this point, place the pizza on a baking tray lined with parchment paper and lightly oil the surface of the spiral.
Bake in a conventional oven at 180°C (350°F) for about 30–40 minutes.

Maurizio

Want more pizza? Discover other Cesarine recipes!

Have you finished making your Pizza Rentorta but still feel like baking more delicious pizzas to celebrate World Pizza Day 2026? No problem! In the Cesarine Cookbook, you’ll find all the tips you need to bring the classic, timeless Margherita Pizza to the table, as well as tasty pizzelle and fried montanarine!

See pizza recipes