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
Capocollo takes its name from the neck-and-shoulder area of the pig. Around Martina Franca in Puglia, the craft of curing it has become a celebrated local food tradition.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.