Chef inspiration
Pizza con Gorgonzola, Capocollo e Nocciole
In this special, gorgonzola, capocollo, and hazelnuts create a savory, gently tangy cheese note, salt-cured depth, and rounded savor.
The story
About the dish
Pizza con Gorgonzola, Capocollo e Nocciole is anchored by gorgonzola, capocollo, and hazelnuts. The documented 48-hour leavening develops the dough’s aroma and structure in the dish. Taste it for a savory, gently tangy cheese note from gorgonzola, salt-cured depth and rounded savor from capocollo, and toasty aroma and nutty depth from hazelnuts.
Behind the dish is a craft learned at the bench and oven. UNESCO’s account of the Neapolitan pizzaiuolo tradition emphasizes knowledge shared through practice, while gorgonzola supplies the defining taste in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.