P.A.L.A. BACCALA', PEPERONI ARRICCIATI E DATTERINI GIALLI

chef

Leonardo Pellacani

Spread on the pizza in P.A.L.A. base the mozzarella and the Èbaccala, bake at 230˚C for 6-7 minutes. Remove from the oven, add the Semi-dried yellow Datterini tomatoes, the Arricciati peppers, the Nostraline Olives, parsley, basil and a drizzle of extra virgin olive oil "Riserva" Menù.