PAN PIZZA TRENTINA
Gianluca Galliera
Menù Ingredients
120 g Stracciatella cheese
to taste Parmesan flakes
to taste Arugula
Preheat the oven to 250°C and warm the pizza base for 5–6 minutes, then cut it into 6 wedges.
Spread the stracciatella over the surface, creating a soft and creamy base that will blend with the other ingredients.
Place thin slices of Menù Trentino "Carne Salada" cured beef on top.
Add the Menù Sliced porcini mushrooms, distributing them evenly to create a balanced combination of meat and mushroom flavors.
Finish with fresh arugula and flakes of Parmigiano Reggiano, which add freshness and a touch of savory flavor.
Finally, drizzle with a thread of Menù extra virgin olive oil to enhance the aromas of the dish and bring all the ingredients together.
Spread the stracciatella over the surface, creating a soft and creamy base that will blend with the other ingredients.
Place thin slices of Menù Trentino "Carne Salada" cured beef on top.
Add the Menù Sliced porcini mushrooms, distributing them evenly to create a balanced combination of meat and mushroom flavors.
Finish with fresh arugula and flakes of Parmigiano Reggiano, which add freshness and a touch of savory flavor.
Finally, drizzle with a thread of Menù extra virgin olive oil to enhance the aromas of the dish and bring all the ingredients together.
By replacing the pizza base with one labeled “Gluten Free,” the preparation becomes gluten-free.
