The recipes


Gourmet Pizza with Scamorza Cheese and Autumn Pumpkin


Ingredients: 6 x 250 g pizzas


After preparing the dough let it mature in the fridge for at least 24 hours. Top with Mantovana Pumpkin Cream and bake in the oven.
Cut into slices and complete the topping with some slices of raw cured beef, the smoked scamorza cream and the champignon mushroom and truffle cream.
Serve the slices by placing some of the ingredients alongside the pizza, to eat it as is or to give the customer the freedom to enrich the topping.