A rectangular pala base of wheat flour with a touch of rice flour, topped with 20 % tomato pulp and 20 % mozzarella, finished with extra virgin olive oil. The pala is the Roman style of pizza, named after the wooden paddle used to slide it into the oven. Made in Tuscany and frozen straight afterwards.
At 15 × 20 cm and 210 g it is ideal as a snack in bars and cafés, as a lunch dish in bistros, for hotel room service and canteens, or cut into strips for aperitivo, buffets and catering.
Preparation: thaw for 30 minutes at room temperature, then bake for 4–6 minutes at 250–290 °C in a preheated oven.
Storage: frozen at −18 °C, 12 months shelf life. 210 g per piece, 24 pieces per carton.
