P.A.L.A. Octupus and FRIARIELLI

P.A.L.A. Octupus and FRIARIELLI
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

20 g. Dorati - TN1

40 g. Polpo intero già cotto (Whole cooked octopus) - 1N9

50 g. Èfriarielli - B41

N° 1 PIZZA P.A.L.A. - 7060

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

Other Ingredients

80 g. Mozzarella cheese

On the pizza in P.A.L.A. base spread the mozzarella cheese, the Octupus,the Turnip Tops, ,the Dorati  and bake at  230˚C for 6-7 minutes. Remove from the oven and drizzle some Evoo.
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Discover the Menù products in this recipe:

Dorati
Gluten-free

Dorati

Semi-Dried tomatoes
Polpo intero già cotto (Whole cooked octopus)

Polpo intero già cotto (Whole cooked octopus)

Carpaccio and fish based main courses
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads
Èfriarielli
Gluten-free

Èfriarielli

Ready-Made Side Dishes

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