P.A.L.A. PULLED PORK E FRIARIELLI

P.A.L.A. PULLED PORK E FRIARIELLI
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

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

100 g. Pulled pork - SB2

50 g. Friarielli - Turnip Tops - BJ1

q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

Other Ingredients

80 g. Fresh Mozzarella Cheese

Spread on the pizza in P.A.L.A. base the mozzarella the Friarielli, the Pulled Pork, bake at 230˚C for 6-7 minutes. Remove from the oven and drizzle with Extra Virgin Olive Oil " Reserve"
Twitter

Discover the Menù products in this recipe:

Friarielli - Turnip Tops
Gluten-free

Friarielli - Turnip Tops

Grilled and ready-to-eat side dishes
Pulled pork
Gluten-free

Pulled pork

Ready-to-eat meals
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Goods
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil, pepper and salt