PIZZA CACIO E PEPE, POLPO E FRIARIELLI

PIZZA CACIO E PEPE, POLPO E FRIARIELLI
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1 Base pizza rustica - 7085

10 g. Ècacioepepe - S4QX

20 g. Dorati - TN1

40 g. Polpo intero già cotto - 1N9

50 g. Èfriarielli - B41

q.b. Olio extravergine di oliva - EK5

Other Ingredients

80 g. Mozzarella fiordilatte

Per 1 persona.

Stendere sulla base Pizza Rustica la mozzarella, Èfriarielli, il Polpo tagliato a pezzi, i pomodori Dorati ed infornare.
In uscita ultimare con Ècacioepepe ed Olio extravergine d’oliva.

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Discover the Menù products in this recipe:

Ècacioepepe
Gluten-free

Ècacioepepe

Cheese creams - Evolution
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
Base pizza rustica - Rustic Pizza Base

Base pizza rustica - Rustic Pizza Base

Baked Snacks and Breads
Èfriarielli
Gluten-free

Èfriarielli

Ready-Made Side Dishes

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