Pizza con Tomino, Speck e Uovo

A 48-hour leavening prepares the dough before it is baked with tomino from Lira Rossa, organic egg and speck. The cheese brings a soft, milky character, the egg adds round richness, and the smoked prosciutto supplies salinity and a lingering smoky note.

The topping names draw a map across northern Italy. Tomino is a small fresh cow’s-milk cheese associated with the Langhe of Piedmont, while speck reflects South Tyrol’s meeting of two preservation traditions: southern air-drying and northern smoking. Together they recall the dairy hills of Piedmont and the mountain food culture of Alto Adige.