Chef inspiration
Pizza con Tomino, Capocollo, Asparagi e Uovo
In this special, asparagus, capocollo, and tomino create a fresh vegetal edge with pleasant bitterness, salt-cured depth, and rounded savor.
The story
About the dish
The central flavors in Pizza con Tomino, Capocollo, Asparagi e Uovo come from asparagus, capocollo, and tomino. The documented 48-hour leavening develops the dough’s aroma and structure in the dish. In the dish, asparagus supplies a fresh vegetal edge with pleasant bitterness, while capocollo adds salt-cured depth and rounded savor and tomino adds a clear, distinctive flavor of its own.
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, asparagus gives it its own immediate flavor signature.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.