P.A.L.A. Mushrooms, Datterini Tomatoes and sausage

chef

Leonardo Pellacani

Before baking: Frulloro - fresh tomato puree Menù (X93), diced mozzarella, Èfungomix Menù Evolution (GR1), sausage
After baking: yellow Datterini semi-dried tomatoes Menù (XS1), rosemary, ground parsley, Extra-Virgin Olive Oil Menù (EKC)