Roll out the dough into the typically elongated shape of a Neapolitan panuozzo, briefly bake in the oven so that the dough rises.

Remove from the oven and cut in half.

Fill with the mozzarella and place back in the oven.

Once cooked, remove the panuozzo and add the lettuce, tomato confit and slices of Prosciutto di Carpegna PDO to the filling.

Prosciutto di Carpegna PDO

Carpegna (province of Pesaro – Urbino, in the Marche region) is in Montefeltro and specifically in the Natural Park of Sasso Simone e Simoncello: a unique microclimate, characterised by the convergence of typical foothill air with the salty currents from the Adriatic sea.

A delicately aromatic fragrance. A sweet flavour enriched with subtly piquant notes, thanks to the traditional stuccatura coating mixture containing pepper and paprika.

Based on the length of ageing, slices vary from amber red to salmon pink in leaner parts, carrying a subtly spicy aroma through all the steps of ageing.

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