GOURMET PIZZA
A triumph of crispy tastes and flavours mix from Romagna and Naples.
Ingredients:
- Dough for Pizza
- Asparagus
- St. George’s mushrooms
- Bacon
- Parmigiano Reggiano
- EVO oil
Method:
Prepare dough for pizza and after a long leavening, season it with asparagus, St. George’s mushrooms cooked in a saucepan with some oil and shallot, and add aged jowl bacon.
Place it in the oven at 240/250°C until it’s ready.
Before serving, add some slices of Parmigiano Reggiano 12 months aged.
Place it in the oven at 240/250°C until it’s ready.
Before serving, add some slices of Parmigiano Reggiano 12 months aged.
To match with: Caljpso Sangiovese Rubicone IGT
Recipe released by:
Accademia già Locanda Solarola
Via Santa Croce, 5
40023 Castel Guelfo di Bologna
Bologna – Italy
Discover the most tasty combinations with...
GOURMET PIZZA
A triumph of crispy tastes and flavours mix from Romagna and Naples.
Ingredients:
- Dough for Pizza
- Asparagus
- St. George’s mushrooms
- Bacon
- Parmigiano Reggiano
- EVO oil
Method:
Prepare dough for pizza and after a long leavening, season it with asparagus, St. George’s mushrooms cooked in a saucepan with some oil and shallot, and add aged jowl bacon.
Place it in the oven at 240/250°C until it’s ready.
Before serving, add some slices of Parmigiano Reggiano 12 months aged.
Place it in the oven at 240/250°C until it’s ready.
Before serving, add some slices of Parmigiano Reggiano 12 months aged.
To match with: Caljpso Sangiovese Rubicone IGT
Recipe released by:
Accademia già Locanda Solarola
Via Santa Croce, 5
40023 Castel Guelfo di Bologna
Bologna – Italy
Discover the most tasty combinations with...
CONTACTS
Via Lamberti, 50
Medicina, Bologna
Italy
Tel. +39 051 851369
Fax: +39 051 3510878
E-mail: info@cantinamingazzini.it
Tel. +39 051 851369
Fax: +39 051 3510878
E-mail: info@cantinamingazzini.it
Via Lamberti, 50
Medicina, Bologna - Italy
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Cantina Mingazzini Srl - Via Lamberti, 50 - 40059 Medicina (Bologna), Italy - P.IVA IT03068521206
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