Chef inspiration
Pizza con Mortadella e Ricotta al Tartufo Nero
In this special, black truffle, mortadella, arugula, and ricotta create a woodland perfume, earthy depth, salt-cured depth, and rounded savor.
The story
About the dish
At the heart of Pizza con Mortadella e Ricotta al Tartufo Nero are black truffle, mortadella, arugula, and ricotta. The documented 48-hour leavening develops the dough’s aroma and structure in the dish. The profile moves from a woodland perfume and earthy depth in black truffle, through salt-cured depth and rounded savor in mortadella, to a fresh vegetal edge with pleasant bitterness in arugula.
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 black truffle supplies the defining taste in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.