PINSA with mortadella, pecorino cheese, and balsamic dressing
Some people prefer it over its more famous “cousin” pizza, praising the many differences, but just like pizza, pinsa is loved all over the world. Over time, the way it is enjoyed and topped has evolved. Originally a leftover dish in ancient Rome, it has become a true gourmet delight without renouncing its “humble” origins. What distinguishes pinsa from pizza is not only its typically elongated shape but also its substance. Made with a mix of flours, more water, and less yeast, but with a long leavening process, pinsa is light and digestible, suitable for all ages, every season, and any time of day.
Our pinsa is enriched with genuine and delicious ingredients such as mortadella, Pecorino cheese, and a balsamic dressing that we particularly love, because just a drop of Goccia Nera is enough to sign your dishes as if they were masterpieces. In less than 15 minutes with our pinsa base you can prepare a colorful, healthy, tasty, and nutritious lunch, dinner or afternoon snack. With small variations in the toppings, this recipe will always seem new, and each time it will be like the first: a love at first bite.
Preparation time: 8 minutes
Cooking time: 10-13 minutes
Servings: for 1-2 people
Ingredients
1 Pinsa Base by Pizza Food Love
100 g of Mortadella Bologna PGI by Emilia Food Love
80g of mozzarella cheese
Semi-aged Pecorino by Emilia Food Love
Fresh lamb's lettuce
Pistachio crumbs
Goccia Nera - aged balsamic dressing by Emilia Food Love
Method
-
Distribute the mozzarella cheese over the pinsa base.
- Bake in the oven at 180 °C (356 °F) for about 10-13 minutes, until the mozzarella cheese is melted.
- Then remove the pinsa from the oven and top it with mortadella, pistachio crumbs, lamb's lettuce, pecorino flakes, and a generous drizzle of Goccia Nera.
Tip
For a softer texture, pistachio pesto is a practical and tasty alternative to the pistachio crumbs. If you desire an even bolder and more intense flavor, you can substitute the semi-aged Pecorino by Emilia Food Love with aged Pecorino or our Provolone Piquant.
Aussi dans [[titre]]
BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
Whether it originated in Oklahoma in the late 1800s or in the heart of Kansas at the turn of the last century, the hamburger bun has quickly become an icon around the world. Soft and sweet, with its unmistakable amber color, the bun knows how to be the star of a fast food table as well as a gourmet restaurant.
Our bun with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil is suitable for every season and every occasion. Delicious, colorful, and wholesome, it doesn’t need a side dish—but feel free to add your favorite one to make it truly unique.
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
