P.A.L.A. L’Acciugosa

P.A.L.A. L’Acciugosa
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1 PIZZA P.A.L.A. - 7060

30 g. Olive Taggiasche “alla provenzale” - “Provenza style” Taggiasca Olives - U81X

70 g. Scarola campana - Campania Endive - ZFP

8 fillets Filetti di Acciughe - Anchovy Fillets - MP1

8 pcs Dorati - TN1

Other Ingredients

80 g. Fresh Mozzarella cheese

q.s. Chili Pepper

Spread on the pizza in P.A.L.A.  base the mozzarella and the Campania Endive, bake at 230˚C for 6-7 minutes. Remove from the oven and distribute the Dorati tomatoes, Anchovies and Taggiasca Olives. Finish with a sprinkle of chilli.
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Discover the Menù products in this recipe:

Dorati
Gluten-free

Dorati

Semi-dry
Filetti di Acciughe - Anchovy Fillets
Naturally gluten-free

Filetti di Acciughe - Anchovy Fillets

Anchovies
Olive Taggiasche “alla provenzale” - “Provenza style” Taggiasca Olives
Gluten-free

Olive Taggiasche “alla provenzale” - “Provenza style” Taggiasca Olives

Olives
Scarola campana - Campania Endive
Gluten-free

Scarola campana - Campania Endive

Grilled and ready-to-eat side dishes
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Goods