Pizza con Formaggio di Capra, Speck e Funghi Pleurotus

Davanti leavens the dough for 48 hours, spreads it thin and bakes it with goat cheese, speck and oyster mushrooms. The cheese brings creamy tang, the speck a mild smoky savor, and the mushrooms an earthy, almost meaty depth.

Speck tells the story of South Tyrol’s place between two culinary worlds. The region’s preservation tradition combines the air-drying more common to Mediterranean Europe with the gentle smoking associated with the north—a meeting of Alpine and southern influences captured in one ingredient.