P.A.L.A. La Sfiziosa

P.A.L.A. La Sfiziosa
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

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

20 g. Crema di olive nere – Black olive Spread - EZ7

50 g. Frulloro ® - X93

q.s. Pesce Spada Affumicato (trancio) - Smoked Swordfish (Piece) - 1X9

Other Ingredients

80 g. Cream cheese

70 g. Mozzarella Cheese

q.s. Valerian lettuce

Spread the Frulloro and mozzarella on the Pizza P.A.L.A base, bake at 230˚C for 6-7 minutes. Remove it from the oven, distribute slices of swordfish carpaccio, valerian lettuce and a mousse created with the cream cheese and the black olive cream.
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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Pesce Spada Affumicato (trancio) - Smoked Swordfish (Piece)
Gluten-free

Pesce Spada Affumicato (trancio) - Smoked Swordfish (Piece)

Carpaccio and fish based main courses
Crema di olive nere – Black olive Spread
Gluten-free

Crema di olive nere – Black olive Spread

Special Creams and Spreads
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads

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