P.A.L.A. COTTO E FUNGHI PRATAIOLI

P.A.L.A. COTTO E FUNGHI PRATAIOLI
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

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

50 g. Frulloro ® - X93

60 g. Funghi prataioli - Button mushrooms with oil, garlic and parsley under aseptic technology - FE1

Other Ingredients

80 g. Fresh Mozzarella Cheese

70 g. Ham

q.s. Chopped Parsley

Spread on the pizza in P.A.L.A.  base the Frulloro, the mozzarella and the Prataioli in Aseptic, bake at 230˚C for 6-7 minutes. Remove from the oven then add the ham and parsley.
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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Funghi prataioli - Button mushrooms with oil, garlic and parsley under aseptic technology
Gluten-free

Funghi prataioli - Button mushrooms with oil, garlic and parsley under aseptic technology

Button Mushrooms
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads

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