P.A.L.A. DOLCESALATO

P.A.L.A. DOLCESALATO
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

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

20 g. Datterini gialli semisecchi - Semi dried yellow grape tomatoes - XS1X

20 g. Dorati - TN1

50 g. Frulloro ® - X93

q.s. Filetti di Acciughe del Cantabrico - Cantabrian Anchovy fillets - WA9

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

Other Ingredients

q.s. Fresh basil

q.s. Oregano

80 g. Fresh Mozzarella Cheese

Spread on the pizza in P.A.L.A. base the Frulloro and the mozzarella,  bake it at 230˚C for 6-7 minutes. Remove from the oven, add the Semi-dried yellow tomatoes, Dorati tomatoes,  the Cantabrian anchovies, garnish with Fresh Basil, oregano and a drizzle of extra virgin olive oil.
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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Datterini gialli semisecchi - Semi dried yellow grape tomatoes
Gluten-free

Datterini gialli semisecchi - Semi dried yellow grape tomatoes

Semi-Dried tomatoes
Dorati
Gluten-free

Dorati

Semi-Dried tomatoes
Filetti di Acciughe del Cantabrico - Cantabrian Anchovy fillets
Naturally gluten-free

Filetti di Acciughe del Cantabrico - Cantabrian Anchovy fillets

Anchovies
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