Chef inspiration
Pizza con Mortadella, Squacquerone e Pistacchio
This special pairs squacquerone, mortadella, arugula, and pistachios; together they bring soft, fresh dairy richness, salt-cured depth, and rounded savor.
The story
About the dish
At the heart of Pizza con Mortadella, Squacquerone e Pistacchio are squacquerone, mortadella, arugula, and pistachios. The documented 48-hour leavening develops the dough’s aroma and structure in the dish. In the dish, squacquerone sets soft, fresh dairy richness against salt-cured depth and rounded savor from mortadella and a fresh vegetal edge with pleasant bitterness from 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 squacquerone supplies the defining taste in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.