A round wheat-dough pizza base, topped with tomato pulp, 16 % mozzarella and 7 % spicy, partly smoked pork salami, refined with extra virgin olive oil, a touch of garlic, black pepper, oregano and basil. The pizzeria classic “al salame” in full plate size. Made in Emilia-Romagna and frozen straight afterwards.
At 29 cm it is ideal as a main course in restaurants, as a pizza offer in bars, bistros and hotels, for the lunch menu in canteens, or cut into pieces for buffets and catering.
Preparation: thaw for 10 minutes at room temperature, then bake for 5–7 minutes at 200–220 °C in a preheated oven.
Storage: frozen at −18 °C, 12 months shelf life. 430 g per pizza, 13 pizzas per carton, each pizza individually wrapped.
