Chef inspiration
Pizza con Prosciutto Cotto di Vignola, Formaggio di Capra e Funghi
In this special, goat cheese, prosciutto, mushrooms, and ham create a savory, gently tangy cheese note, salt-cured depth, and rounded savor.
The story
About the dish
Pizza con Prosciutto Cotto di Vignola, Formaggio di Capra e Funghi is anchored by goat cheese, prosciutto, mushrooms, and ham. 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 goat cheese, salt-cured depth and rounded savor from prosciutto, and a woodsy, deeply savory note from mushrooms.
It also belongs to pizza’s living social craft: UNESCO describes Neapolitan pizzaiuolo knowledge as something passed through gesture, observation and work at the oven. In this pie, goat cheese gives it its own immediate flavor signature.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.