Chef inspiration
Pizza con Salmone, Stracciatella e Zucchine
A thin, 48-hour-leavened pizza with house-cured salmon, creamy stracciatella and zucchini—rich, fresh and gently sweet.
The story
About the dish
After 48 hours of leavening, Davanti spreads the dough thin and bakes it with house-cured salmon, stracciatella and zucchini. The salmon brings richness and gentle salinity; stracciatella softens it with milky creaminess, while zucchini keeps the finish fresh and lightly sweet.
Stracciatella carries a small lesson in Puglia’s cheese-making culture. Regione Puglia explains that its name comes from stracciare, “to tear”: spun-curd cheese is pulled apart by hand into irregular strands and mixed with cream to make the filling of Burrata di Andria.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.