Pizza con Taleggio, Speck, Asparagi e Uovo

Davanti bakes mozzarella, Taleggio, organic egg, asparagus and speck over its 48-hour-leavened dough. Taleggio melts with a buttery texture and a fruity tang; speck adds smoke and savory depth. The egg enriches the center, while asparagus supplies a fresh, green counterpoint that keeps the combination lively.

The toppings tell two northern Italian stories. Taleggio takes its name from Val Taleggio in the Bergamo Alps, where Lombardy’s dairy culture shaped this soft washed-rind cheese. Farther north, Alto Adige’s speck tradition brings together light smoking associated with lands north of the Alps and the open-air curing familiar farther south. On one pizza, mountain pasture and preservation craft meet the first green notes of spring.