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Rovagnati Tasting Week

U.S. 2019 edition


Restaurants

Pizzerie & Co

Gigino Trattoria

Simò Pizza

www.gigino-trattoria.com

www.simopizza.com

323 Greenwich Street New York, NY 10013 T: +1 212-431-1112

90-92 Gansevoort Street New York, NY 10014 T: +1 212-462-2703

Risotteria Melotti

Angelina Bakery

www.risotteriamelottinyc.com

www.angelinabakery.com

309 E 5th Street New York, NY 10003 T: +1 646-755-8939

575 8th Avenue New York, NY 10018 T: +1 917-261-4534

Etcetera Etcetera

Alidoro

www.etcetcnyc.com

www.alidoronyc.com

352 W 44th Street New York, NY 10036 T: +1 212-399-4141

18 E 39th Street New York, NY 10016 T: +1 646-692-4330

Aurora Soho

San Matteo Pizzeria e Cucina

www.aurorasoho.com

www.sanmatteonyc.com

510 Broome Street New York, NY 10013 T: +1 212-334-9020

1559 2nd Avenue New York, NY 10028 T: +1 212-861-2434

Il Mulino

Pisillo

www.ilmulino.com

www.pisillopanini.com

361 Greenwich Street New York, NY 10013 T: +1 646-649-5164

97 Nassau Street New York, NY 10038 T: +1 212-227-3104

Mani in Pasta

Panzerotti Bites

www.maniinpastanewyork.com

www.panzerottibites.com

245 E 14th. Street New York, NY, 10003 T: +1 646-891-0174

235 Smith Street Brooklyn, NY 1123 T: +1 718-488-9300

Piccolo Cafè

Kestè Wall Street

www.piccolocafe.us

www.kestepizzeria.com

313 Amsterdam Avenue New York, NY, 10023 T: +1 212-873-0962

77 Fulton Street New York, NY 10038 T: +1 212-693-9030

Primo Mercato

Pizzarte

www.primomercato-usa.com

www.pizzarteny.com

1200 Morris Turnpike Short Hills, NJ 07078 T: +1 862-309-9210

69 W 55th Street New York, NY 10019 T: +1 212-247-3936

Gnoccheria Wall Street

La Ribalta

www.gnoccheriawallstreet.com

www.ribaltapizzarestaurant.com

100 Broad Street New York, NY 10004 T: +1 212-422-4102

48 E 12th Street New York, NY 10003 T: +1 212-777-7781

Numero 28

Song' e Napule

www.numero28.com

www.songenapulenyc.com

176 Second Avenue New York, NY 10003 T: +1 212 777-1555

146 W Houston Street New York, NY 10012 T: +1 212-533-1242


Rovagnati Tasting Week RESTAURANTS


Gigino Trattoria \

Ingredients

Waves of Prosciutto Cotto Gran Biscotto Rovagnati and Paccheri Pasta Preparation

• 15 ounces of butternut squash • 1 clove of garlic • Extra virgin olive oil • 4 ounces of cubed Prosciutto Cotto Gran Biscotto Rovagnati • 4 slices of Prosciutto Cotto Gran Biscotto Rovagnati • 3 tablespoons of mascarpone • 2 sprigs of fresh thyme • 2 tablespoons of grated Grana Padano cheese • 20 ‘paccheri’ durum wheat pasta • Salt • White pepper • Chili pepper flakes • 1 tablespoon of butter • 10 chive sprigs, chopped diagonally • Pomegranate • Small pieces of parsley and celery leaves

Cut ⅓ (6 ounces) of the butternut squash into ½’ cubes and set them aside. Chop the remaining squash in a pan, then cook over low heat with a clove of garlic and 3 tablespoons of extra virgin olive oil. Once the squash has softened, puree. Then add the diced pumpkin together with the cubes of Prosciutto Cotto Gran Biscotto Rovagnati and cook over low heat until the pumpkin is softened. Add mascarpone, thyme, Grana Padano, salt, white pepper and chili flakes. Boil the paccheri pasta in salted water for 10 minutes for ‘al dente’ cooking. Drain the pasta and mix with the sauce in the pan. Cut four large slices of Prosciutto Cotto Gran Biscotto Rovagnati lengthwise, the same width as the paccheri. Soften the strips of Prosciutto Cotto Gran Biscotto Rovagnati in a pan with butter for 30 seconds. Presentation Distribute a portion of the sauce evenly on the bottom of the plate. Place the strips of Prosciutto Cotto Gran Biscotto Rovagnati on the plate and top the slices with a piece of paccheri pasta. Create waves, alternating Prosciutto Cotto Gran Biscotto Rovagnati and paccheri. Season with the remaining sauce and sprinkle with fresh pomegranate and chives. Complete with a teaspoon of extra virgin olive oil and parsley.


Risotteria Melotti \

Ingredients

Autumn Risotto with Prosciutto Cotto Gran Biscotto Rovagnati Preparation

• 14 ounces Vialone Nano Melotti rice • 4 cups vegetable broth • 1 glass of dry white wine • 7 small artichoke hearts, cut into slices • 1 small artichoke to be fried for decoration • 2 ½ ounces gorgonzola • Almost 2 ounces Grana Padano • 2 ½ ounces Prosciutto Cotto Gran Biscotto Rovagnati cut into cubes • 3 slices finely chopped Prosciutto Cotto Gran Biscotto Rovagnati • 1 ½ ounces nuts • Extra virgin olive oil • Sunflower oil • Salt and pepper to taste

Toast the rice with a drizzle of extra virgin olive oil and the wine in a saucepan. Then add the previously heated vegetable broth and the pre-chopped artichokes (stripped of thorns and outer leaves) after they have rested in cold water and lemon for a few minutes. Cook for about 15 minutes until the broth is completely absorbed. If necessary, add stock from time to time. Meanwhile, fry the artichoke, treated like the artichokes used for rice, in sunflower oil and set aside for the garnish. When the risotto is almost cooked, add the cubes of Prosciutto Cotto Gran Biscotto Rovagnati, Gorgonzola cheese and walnuts. At the end, stir in the grated Grana Padano. Remove from the heat, place the risotto in a glass cup covered internally with the slices of Prosciutto Cotto Gran Biscotto Rovagnati. Then wrap the slices around the risotto and turn the cup upside down on a serving dish. Garnish with the fried artichoke and walnut kernels.


Etcetera Etcetera \

Ingredients • Sliced Prosciutto Cotto Gran Biscotto Rovagnati • Handmade Pappardelle flavored with herbs • Zucchini flowers • Buffalo mozzarella • Shallot garlic • Cherry tomatoes • Parmigiano Reggiano • White wine

Handmade Pappardelle with herbs, Zucchini flowers, Prosciutto Cotto Gran Biscotto Rovagnati, buffalo mozzarella and cherry tomato confit Preparation Prepare two long sheets of fresh egg pasta following a traditional recipe. Arrange a mixture of aromatic herbs on one of the two sheets, overlap the second sheet and press with your fingers to make the two parts adhere well. Pass the two sheets together in the pasta machine to thin it and finally cut the pastry into half-inch strips for the pappardelle. Fill a pot to the top with water and bring to the boil, add salt and cook the pappardelle. For the sauce Sauté shallots and garlic with white wine, add the cherry tomatoes, pumpkin flowers and pappardelle cooking water, as required. Once the pappardelle are cooked, drain and pour into the mixture, stirring with plenty of Parmigiano Reggiano Cheese. Serve by adding cubes of fresh mozzarella and three slices of Prosciutto Cotto Gran Biscotto Rovagnati.


Aurora Soho \

Ingredients

Prosciutto Cotto Gran Biscotto Rovagnati and Porcini Mushroom Appetizer Preparation

• Prosciutto Cotto Gran Biscotto Rovagnati • Raw porcini mushrooms • Burgundy truffle • Buffalo "burrata" cheese • Chestnut confit • Hazelnuts • Extra virgin olive oil

Arrange all of the ingredients alternately on a plate to enrich the flavor of the Prosciutto Cotto Gran Biscotto Rovagnati with the typical autumn flavors and maximize flavor impact. A final touch of extra virgin olive oil is recommended.


Il Mulino Gnocco (dumpling) stuffed with Prosciutto Cotto Gran Biscotto Rovagnati, truffle and truffle oil emulsion

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Ingredients For the Gnocchi

Gnocchi filling

Preparation

• 14 ounces old potatoes • 7 ounces gluten-free flour •  ½ ounce Grana Padano • Salt to taste • Ground pepper to taste • Nutmeg to taste

• 35 ounces Prosciutto Cotto Gran Biscotto Rovagnati • 4 ½ ounces black truffle • A bit more than 1 ½ ounces of shallots • 10 ½ ounces gluten-free béchamel • 14 ounces Grana Padano • Salt and pepper to taste

Chop the Prosciutto Cotto Gran Biscotto Rovagnati, cut the truffle into mirepoix, add and mix with Grana Padano, gluten-free béchamel, season with salt and pepper. Cook the peeled potatoes in the oven with white wine and herbs, covering them with aluminum foil. Once the potatoes are cooked, mash them, leave them to cool and then mix them with gluten-free flour, eggs, salt, pepper and Grana Padano. Let the dough rest and then divide it into blocks, with the help of a rolling pin, roll out a thin sheet, form into a cup and fill it, using a half-moon mold to give the gnocco shape. Cook in boiling water and prepare the seasoning sauce, then coat the gnocchi and serve, accompanied by a cheese waffle for decoration.

For the truffle flavoring • 3 ½ ounces butter • 3 ½ ounces water • 1 ½ ounces cooking cream • 3 ½ ounces Grana Padano • Salt and pepper to taste


Mani In Pasta Potato Gnocchi filled with Prosciutto Cotto Gran Biscotto Rovagnati

\

Ingredients

Preparation For the Gnocchi

For the filling

• 17 ½ ounces of yellow potatoes • 3 ½ ounces of buffalo ricotta • 5 ½ ounces Prosciutto Cotto Gran Biscotto Rovagnati • A bit more than ½ ounce of flour • Pepper to taste • Pepper to taste • Beets

• Pecorino Romano (Gran Cru 24 months) • 3 ½ ounces grated Parmigiano Reggiano (Red Cow - 24 months) • Pepper to taste • 3 ½ ounces of cooking water • Parsley

With half of the dough from mixing water, flour, ricotta and yellow potatoes, create gnocchi with a diameter of about 1 ½ inches each. A boiled beetroot to the other half of the dough to give the gnocchi a red color and create more 1 ½-inch gnocchi. Inside both types of gnocchi place cubes of Prosciutto Cotto Gran Biscotto Rovagnati . Fill a pan with salted water and bring to a boil, take a portion of the cooking water, pour it into a large glass bowl, add plenty of grated Pecorino Romano and Parmigiano Reggiano. Once the gnocchi emerge from the boiling water, place them in the glass bowl and cover them with the sauce. Sprinkle with black pepper, add chopped parsley and a slice of Prosciutto Cotto Gran Biscotto Rovagnati to decorate the dish.


Piccolo Cafè \

Risotto Prosciutto Cotto Gran Biscotto Rovagnati

Ingredients

Preparation For the risotto • 1 clove of garlic • Carnaroli rice • Cubed Prosciutto Cotto Gran Biscotto Rovagnati • White wine • Truffle and artichoke paté • Smoked scamorza • Black pepper

For the Vegetable broth • Salt • Carrot • Celery • Onion

Vegetable broth Pour 2 cups of water in a saucepan and bring to the boil. Add salt, carrots, celery and onion and cook for 30 minutes. When cooked, strain with a sieve. Risotto Brown the garlic clove, remove it from the heat once browned and add the cubed Prosciutto Cotto Gran Biscotto Rovagnati. Brown and deglaze over high heat for two minutes with a glass of white wine. Add the rice, let it toast for a few minutes, add the vegetable stock and stir, continuing to add the broth. After 10 minutes of cooking add the artichoke and truffle pâté, leave to cream and add more broth until the rice is perfectly ‘al dente’. Turn off the heat and let it rest, then add the smoked scamorza and mix until the scamorza is perfectly creamed with the rice. Place the risotto in the center of the serving dish and finally garnish with roses made of Prosciutto Cotto Gran Biscotto Rovagnati, smoked scamorza cheese and a sprinkling of black pepper.


Primo Mercato \

Ingredients

Gnocchi ‘Tricolore’ with Prosciutto Cotto Gran Biscotto Rovagnati Preparation

• 17 ½ ounces yellow potatoes • 3 ½ ounces Asiago cream • 5 ½ ounces Prosciutto Cotto Gran Biscotto Rovagnati • 1 ounce gluten-free flour • Salt to taste • Pepper to taste • Beet • Spinach • Walnuts • Mixed mushrooms • Parsley

With lukewarm water, gluten-free flour and potatoes, make a gluten-free mixture to divide into 3 equal parts so that you can create a trio of gnocchi: with a part create the traditional "straw" colored gnocchi; add boiled beetroot to another part for red gnocchi and with some boiled, squeezed and strained spinach, green gnocchi. Bring a pot full of salted water to a boil to cook the gnocchi, using a part of the cooking water for the preparation of the sauce, placing it in a large glass bowl and adding grated Asiago cheese, a dash of cream, a sprinkling of pepper and chopped walnuts. As soon as the gnocchi are removed from the boiling water, mix them in a ceramic bowl, adding chopped parsley, the mushroom mixture, a slice of Prosciutto Cotto Gran Biscotto Rovagnati cut into thin strips and the previously prepared Asiago cream.


Gnoccheria Wall Street \

Ingredients

Prosciutto Cotto Gran Biscotto Rovagnati on a gnocco base with honey and paprika sauce Preparation

• 17 ½ ounces potatoes • 3 ½ ounces extra virgin olive oil • 4 x 3 ½ ounce slices of Prosciutto Cotto Gran Biscotto Rovagnati •  ½ ounce paprika •  ½ ounce cinnamon • Garlic • Rosemary • Salt to taste • Pepper to taste • Beet carpaccio • “Crumble” - 1 ½ ounce flour, ½ ounce butter and salt

Cook 4 slices of vacuum packed Prosciutto Cotto Gran Biscotto Rovagnati (about 3 ½ ounces each) in hot water at a low temperature for 6-7 hours. After, marinate and glaze with honey, paprika and cinnamon. Slide the slices on a plate greased with extra virgin olive oil, garlic, salt and rosemary for a few minutes. Cut and place on the gnocchi base - created by combining potatoes, water and flour, letting the dough rest, obtaining rectangles of dough about 4 inches long and 1 ½ - 2 inches wide, cook a couple of minutes in boiling water with a pinch of salt, drain, then sprinkle with the honey and paprika sauce created in the previous slow cooking. Prepare a red-beetroot carpaccio by cutting thin slices to be blanched in boiling water with a pinch of salt for 3 minutes. Garnish with a crumble made by mixing melted butter, flour and salt. Decorate with a sprig of rosemary.


Numero 28 \

Ingredients

Lasagna with Prosciutto Cotto Gran Biscotto Rovagnati and Asparagus Preparation

• Fresh lasagna (00 flour and egg) • Prosciutto Cotto Gran Biscotto Rovagnati • Extra virgin olive oil • Asparagus • Salt to taste • Butter • Pepper • Rosemary • Parmigiano Reggiano • Béchamel (butter, milk, nutmeg) • Balsamic vinegar

Put the flour into a glass bowl, add the eggs and combine. Continue working the dough until it becomes soft and smooth, then leave to rest for about 30 minutes. Divide into 4 rectangles of the same size as your baking-tray and about 1 quarter of an inch thick. Melt the butter in a saucepan, add the sieved flour and hot milk, stirring with a hand whisk until the mixture becomes thick and creamy. Grease the baking tray with extra virgin olive oil and lay a fresh pasta rectangle onto the oil, cover with fresh asparagus and onion, which has been softened in hot water and then quickly sautéed in extra virgin olive oil, béchamel, plenty of grated Parmigiano Reggiano, fresh butter (Italian burrata is best), and slices of Prosciutto Cotto Gran Biscotto Rovagnati. Place another pasta rectangle on top and repeat the process until the ingredients are used up. Finally, sprinkle with freshly ground pepper and bake in the oven for about 40 minutes at 356° Farenheit. Serve with a touch of reduced balsamic vinegar over the lasagna and decorate with a sprig of rosemary.


Rovagnati Tasting Week PIZZERIE & CO.


Simò Pizza \

Ingredients

Pizza Prosciutto Cotto Gran Biscotto Rovagnati Tonnato Preparation

• Flour • Water • Yeast • Salt to taste • Mozzarella • Prosciutto Cotto Gran Biscotto Rovagnati • Fried capers • Tuna sauce • Basil

Combine the water, flour, salt and yeast to make the pizza dough, let it rest and then work it into a 12-inch. Put mozzarella slices and a drizzle of extra virgin olive oil onto the round, then bake in a wood-fired oven until cooked. Remove and cover with the slices of Prosciutto Cotto Gran Biscotto Rovagnati, sprinkle with the fried capers and decorate with brush strokes of tuna sauce and some fresh basil leaves.


Angelina Bakery \

Ingredients for 4 croissants

Prosciutto Cotto Gran Biscotto Rovagnati Croissant Preparation

• 4 croissants • 17 ounces sliced Prosciutto Cotto Gran Biscotto Rovagnati • 1 ½ ounces of rocket leaves • 2 pieces black truffle butter 120 gr each • 1 fresh tomato • Extra virgin olive oil to taste

Cut the croissants in half lengthways then lay on the rocket leaves and cover with a few drops of extra virgin olive oil. Carefully add the slices of Prosciutto Cotto Gran Biscotto Rovagnati and half the truffle butter. Season with more oil and some salt, place the other half of each croissant on top and serve.


Alidoro \

Ingredients

"Giovanni" Panino Preparation

• Sesame panino • Prosciutto Cotto Gran Biscotto Rovagnati • Pesto • Lettuce • Tomato • Red onion • Provolone • Chili pepper cream

Slice the sesame panino in half, chop the lettuce, peel and cut the red onion. Spread the chilli pepper cream on the panino, place slices of Prosciutto Cotto Gran Biscotto Rovagnati, the tomato, the lettuce, the provolone, and the pesto on the sandwich. Close and serve.


San Matteo Pizzeria e Cucina \

Ingredients

Prosciutto Cotto Gran Biscotto Rovagnati, truffle and porcini mushroom cream Pizza Preparation

• Flour • Water • Yeast • Salt to taste • Agerola ‘fior di latte’ mozzarella • Prosciutto Cotto Gran Biscotto Rovagnati • Fresh sheep ricotta • Porcini mushroom cream • Extra virgin olive oil • Fresh black truffle

Prepare dough with water, flour, salt and baking powder. Kneed and let rest for a few hours. Flatten by hand into a 12-inch pizza base. Place Agerola mozzarella slices and add the porcini cream. Drizzle with extra virgin olive oil and bake for about a minute and a half. Work the fresh sheep's ricotta with a fork in a bowl until it is whipped and put in a pastry bag. After removing the pizza from the wood-fired oven, add the ricotta “clouds” to the pizza, arrange roses with slices of Prosciutto Cotto Gran Biscotto Rovagnati and grind fresh black truffle flakes on top.


Pisillo \

Ingredients

Panino “Speciale Prosciutto Cotto Gran Biscotto Rovagnati” Preparation

• Panino • Prosciutto Cotto Gran Biscotto Rovagnati • Campania buffalo mozzarella (PDO) • Dried tomatoes (Pisillo brand) • Rocket • Kalamata black olive paté (Pisillo brand)

Cut the bread in half, place the slices of Prosciutto Cotto Gran Biscotto Rovagnati, Campania buffalo mozzarella (PDO), Kalamata black olive paté, rocket and dried tomatoes. The paté and the dried tomatoes are handcrafted by the Pisillo staff.


Panzerotti Bites Panzerotto Prosciutto Cotto Gran Biscotto Rovagnati

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Ingredients

Preparation For the dough

For the filling

• Flour 00 • Water • Iodized salt • Fresh yeast • Extra virgin olive oil • Dry spinach

• Prosciutto Cotto Gran Biscotto Rovagnati • Stracciatella cheese from Puglia • Portobello mushrooms • Thyme • Rocket

Prepare a classic pizza dough using 00 flour, water, iodized salt, fresh yeast and extra virgin olive oil. Add some dried spinach flakes according to taste. Cut the dough into small portions and let it rest for a few hours. Roll the spinach dough, fold it and fry it in very hot canola oil. Once ready, dry, cut in half and fill the panzerotto with 4 thin slices of Prosciutto Cotto Gran Biscotto Rovagnati, stracciatella cheese from Puglia and some sliced and sautéed (in Extra Virgin Olive Oil with a little thyme) Portobello mushrooms. Cover the panzerotto with fresh rocket.


Kestè Wall Street \

Ingredienti

Pizza with pistachio cream and Prosciutto Cotto Gran Biscotto Rovagnati Preparation

• Flour (50% “Caputo Type 1”, 50% “Caputo Super Nuvola”) • Water • Yeast • Salt to taste • Crescenza cheese • Prosciutto Cotto Gran Biscotto Rovagnati • Campania buffalo mozzarella (PDO) • Pistachio cream • Extra virgin olive oil • Pistachio crumbs

With water, flour, salt and yeast, make a soft and elastic dough and leave to stand for a few hours. Work the prepared pizza dough by hand to create a disc on which to lay the slices of Buffalo Mozzarella. Make the cream by combining the crescenza cheese, a slice of Prosciutto Cotto Gran Biscotto Rovagnati - finely chopped, and a handful of the pistachio crumbs for 40 seconds in a blender. Add this mixture to the mozzarella and dribble a small amount of extra virgin olive oil over it then bake for a minute and a half in a wood-fired oven. Remove and add a few slices of Prosciutto Cotto Gran Biscotto Rovagnati and sprinkles of fresh pistachio crumbs.


Pizzarte Fettuccine with Prosciutto Cotto Gran Biscotto Rovagnati

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Ingredients

Preparation For the topping

For the Fettuccine

• Prosciutto Cotto Gran Biscotto Rovagnati • Extra virgin olive oil • Asparagus tips • Shallot • White wine • Salt to taste • Parmigiano cream (milk, flour and Parmigiano) • Parmigiano wafer

• Flour • Water • Eggs

Make a dough for the fettuccine from a mixture of water, flour, eggs and salt, let it rest, and finally work it to make strips of fresh pasta. In a pan, drizzle extra virgin olive oil, add the shallot, the asparagus tips and sprinkle with white wine. Prepare the Parmigiano cream by mixing flour with hot milk and then add grated Parmigiano. Bring water to a boil in a saucepan with salt and cook the fresh tagliatelle, draining them after 2-3 minutes. Next, lay the fettuccine in the pan and sauté together with the asparagus tips and the shallot. Serve by adding the Parmigiano cream and a handmade Parmigiano wafer made by placing a handful of crushed Parmigiano with a spoon and kept at 420 ° Fahrenheit for 5 minutes in the oven on a special paper greased with oil.


La Ribalta \

Ingredients

Revisited “Classic” with Prosciutto Cotto Gran Biscotto Rovagnati Procedimento

• Smooth Gragnano homemade ‘Ziti’ pasta • Prosciutto Cotto Gran Biscotto Rovagnati • Extra virgin olive oil • Peas • Onions • Salt to taste • Portobello mushrooms • Nutmeg • Pepper • Parmigiano Reggiano • Parsley • Garlic

Sauté extra virgin olive oil and onion in a saucepan and pour in the fresh spring peas. When the peas are tender, "shock them" by lowering the temperature quickly with ice to preserve the green color. Then blend for about a minute until velvety. In a pan, sauté the previously grilled mushrooms with a drizzle of extra virgin olive oil, parsley and garlic. Place two thin slices of Prosciutto Cotto Gran Biscotto Rovagnati on parchment paper for 5-6 minutes and bake at 356° Fahrenheit to make them crispy. Bring salted water to a boil in a saucepan and add the ziti pasta. Drain them at the desired time and place them in a pan, sautéing them with a part of pea cream (vellutata), adding Parmigiano Reggiano and nutmeg. Serve in a deep dish. Spoon a tablespoon of the pea cream (vellutata) as a bed and lay the sautéed pasta and sautéed mushrooms on top. Garnish with the crispy Prosciutto Cotto Gran Biscotto Rovagnati and sprinkle apaninodantly with Parmigiano Reggiano.


Song' e Napule \

Ingredients

Pizza Prosciutto Cotto Gran Biscotto Rovagnati Preparation

• Flour • Water • Yeast • Salt to taste • Prosciutto Cotto Gran Biscotto Rovagnati • Mozzarella ‘fior di latte’ • Fresh cow's milk ricotta • Agerola provola • Datterino tomato • Parmigiano fondue (milk, flour, Parmigiano Reggiano ‘Red Cow’ aged 36 months) • Extra virgin olive oil • Fresh black truffle • Rocket salad

Make a dough by combining water, flour, salt and yeast to obtain a soft and elastic consistency. Let stand 48-72 hours at room temperature to rise. Proceed by spreading the dough and make a raised-edge disk. Pour the mousse prepared from Prosciutto Cotto Gran Biscotto Rovagnati, fresh cow's milk ricotta and mozzarella ‘fior di latte’ along the entire perimeter. Fold the dough inwards and make a stuffed ‘calzone.’ Place a few slices of Agerola provola with a drizzle of extra virgin olive oil in the center of the dough and bake for about 1 ½ to 2 minutes. At the exit, add to the center fresh rocket, a datterino tomato and the Parmigiano fondue, made by combining béchamel and 36-month aged ‘Red Cow’ Parmigiano Reggiano, bringing the cow's milk at a temperature to a pan, then adding 2 tablespoons of type 00 flour and cheese freshly grated until a thick and velvety sauce is obtained. Add a few thin slices of Prosciutto Cotto Gran Biscotto Rovagnati to the sides of the pizza. Sprinkle with black pepper and Italian black truffle flakes.


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