When elegance meet taste: pizza Noemi, a pizza of many flavors.
A clear example of freshness and taste with a great variety of ingredients.
I’ve chosen quality here too; a delicate porcini mushrooms cream that mixes perfectly with the slices of provola of bufala that, after a careful cooking, meet with a composition of roses made of tasty and valuable Speck Alto Adige and soft mini balls of mozzarella.
The presence of an ingredient so valuable and refined as Speck is by choice, not by chance. It is a dry- cured and lightly smoked ham known to the gourmands all over the world. Its history is rich of tradition and craftsmanship that is still alive thanks to the experience and intuition of the South Tyrolean farmers and their passion; as a result, a unique South Tyrolean ham was created basing on the traditional rule “a little salt, a little smoke and a lot of fresh air.” Speck Alto Adige combines a lot of beneficial qualities and of premium proteins.
Thanks to the long curing phase, they are broken down for easy digestibility during the ham production process.
Finally, the moderate amount of calories and the content of vitamin B as well as minerals such as sodium, potassium, iron and zinc make Speck Alto Adige PGI an ideal alternative to fresh meat, fish and eggs.
- 1 lt of water
- 1.8 kg of 00 flour
- 50 gr of salt
- 4 g of brewer’s yeast
- 80 g porcini mushrooms cream
- 80 g provola di bufala
- Baking in a wood-fired oven
- 80 g of Speck Alto Adige
- 100 g of mini balls of bufala
- Fresh basil
- Extra virgin olive oil