Chef inspiration
Pizza con Ricotta al Tartufo, Burrata, Prosciutto di Parma e Rucola
In this special, prosciutto, arugula, burrata, and ricotta create salt-cured depth, rounded savor, and a fresh vegetal edge with pleasant bitterness.
The story
About the dish
The central flavors in Pizza con Ricotta al Tartufo, Burrata, Prosciutto di Parma e Rucola come from prosciutto, arugula, burrata, and ricotta. The documented 48-hour leavening develops the dough’s aroma and structure in the dish. Taste it for salt-cured depth and rounded savor from prosciutto, a fresh vegetal edge with pleasant bitterness from arugula, and soft, fresh dairy richness from burrata.
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, prosciutto gives it its own immediate flavor signature.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.