Chef inspiration
Pizza con Caciotta, Pere e Pepe Nero
PIZZA con CACIOTTA, PERE e PEPE NERO
Pizza with 48-hour-leavened dough, caciotta cheese, pears and black pepper, balancing mellow cheese with fruit and a peppery finish.
The story
About the dish
Pears bring a gentle sweetness to Davanti’s pizza, baked on dough that has leavened for 48 hours. Caciotta adds a mellow cheese layer, and black pepper gives the fruit and cheese a warm, aromatic finish.
Caciotta is an Italian cheese name derived from cacio, the word for cheese. Treccani describes it as a tender cheese eaten fresh or aged. Here, Chef Roberto places it alongside pears and pepper, keeping the topping focused on the interplay of cheese, fruit and spice.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.