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: Sjrio Lambrusco Rosso Emilia Sparkling IGT
Recipe released by:
+39 ITA
Via Tosarelli, 25/b
40055 Castenaso (Bologna) – Italy
