Chef inspiration
Pizza con Capocollo, Asparagi, Uovo e Ricotta di Pecora
Capocollo, mozzarella, asparagus, egg and sheep’s-milk ricotta create a rich, spring-minded Davanti pizza.
The story
About the dish
In documenting Pizza con Capocollo, Asparagi, Uovo e Ricotta di Pecora, Davanti names mozzarella, mild capocollo, egg, and asparagus; together, the profile combines savory cured pork with fresh grassy asparagus; the last turn is rich egg and gently tangy sheep’s-milk ricotta.
Capocollo takes its name from the neck-and-shoulder area of the pig, and Martina Franca preserves a celebrated Puglian tradition of curing it.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.