Chef inspiration
Pizza con Salmone Selvaggio e Crema di Zucchine
Thin pizza made from 48-hour-leavened dough with house-cured Sockeye salmon and zucchini cream—rich, gently salty, sweet and fresh.
The story
About the dish
Forty-eight hours of leavening gives the thin dough time to develop character before it is baked. House-cured Sockeye salmon brings rich, clean salinity, while zucchini cream softens the edges with mild sweetness and a fresh garden flavor.
The pleasure is in contrast: warm crust against cured salmon, and the fish’s richness against the calm freshness of zucchini. A focused topping set lets the patient dough remain part of the flavor rather than simply a base.
Pizza in Italy is also a culture of learned handwork. UNESCO recognizes the art of the Neapolitan pizzaiuolo as living heritage built around four phases of dough preparation and baking, with knowledge passed through generations and workshops. The 48-hour dough keeps that Italian emphasis on time and trained craft at the center of the plate.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.