PIZZA with COPPA DI PARMA PGI
- Typology: ONE TRUE ITALIAN LOVE: PASTA PIZZA PDO AND PGI DELI MEATS
- Difficulty:
Ingredients (1)
Coppa di Parma PGI
Pizza dough
Mozzarella
Taleggio PDO
Porcini mushrooms
E.v.o. oil
Basil
Preparation
Roll out the dough, top with the mozzarella, Taleggio PDO and porcini mushrooms.
Bake the pizza in the oven.
Once cooked remove from the oven and add the slices of Coppa di Parma PGI. Garnish with a drizzle of oil and some fresh basil.
Coppa di Parma PGI
Expression of an ancient tradition and pork butchery culture. Typical cylindrical shape, hand tied with hemp string. Delicate flavour, well-balanced depth, characteristic flavour.
Minimum ageing 60 days.
Anecdote: in the past, especially when more aged, Coppa di Parma PGI was wrapped in a cotton cloth soaked in Malvasia dei Colli di Parma.
Coppa di Parma PGI is typically served as a starter. Perfect as an aperitif, for example served with hot toast slices and a vegetable pâté. It is also an ideal ingredient for lots of recipes, like savoury pies and fold-over pizzas.
Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020