Chef inspiration
Pizza con Friggione, Prosciutto e Funghi
A 48-hour-leavened pizza baked with long-cooked onion-and-tomato friggione, mozzarella, ham and mushrooms—sweet-savory, earthy and deeply mellow.
The story
About the dish
The 48-hour-leavened dough carries a layer of slowly cooked friggione. Earthy mushrooms and savory ham sit against the milky mozzarella from Lira Rossa, while hours of gentle heat turn the onions and tomatoes into a mellow, concentrated sauce.
Friggione is part of Bologna’s civic food memory. The official city recipe traces it to an 1886 manuscript by Maria Manfredi Baschieri, and the Accademia Italiana della Cucina’s Bologna delegation formally deposited the recipe with the local Chamber of Commerce in 2003. Its patience is the point: onions and tomatoes become creamy through long, gentle cooking.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.