Roll out the dough, add a layer of tomato purée then some fiordilatte cheese. Bake in the oven.

Once cooked remove from the oven and add the slices of Capocollo di Calabria PDO and some stracciatella cheese. Garnish with fresh basil.

Capocollo di Calabria PDO

Deli meat production in Calabria probably dates back to the times of Greek colonisation of the Ionian coasts. Today pork butchery remains profoundly embedded in the culture of Calabria.

Capocollo di Calabria PDO is an aged deli meat product, prepared using cuts of the top part of the pork sirloin, from animals farmed in Calabria.

It has a cylindrical shape; on the outside, it is more or less pink or red, due to the presence of black pepper or chilli pepper. It is bright pink when cut, with fat veining typical of the pork sirloin cut. Its flavour is delicate and is refined with seasoning (which must last at least 100 days after salting). Its fragrance is characteristic and of balanced intensity.

Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020