Roll the dough out thinner than for a traditional pizza.

Dice up the slices of Salame Felino and stir into the ricotta.

Spread the ricotta and Salame Felino PGI filling around the entire edge and fold the dough over.

Add the buffalo mozzarella to the middle along with the San Marzano Tomato PDO. Bake in the oven.

Remove from the oven once cooked and garnish with some fresh basil.

Salame felino PGI

Made in the province of Parma (home to the Municipality of Felino which gave rise to its name), in a land historically renowned for its pork butchery culture.

A sweet and delicate flavour, an unmistakable ruby red colour.

Made from the finest pork cuts, filled into natural pork casings, hand-tied using string and not a net, or tied and trussed with a single piece of rope.

A characteristic cylindrical shape, with one end larger than the other.

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