This pizza is a fusion of Northern and Southern Italy; with buffalo ricotta from the south, bresaola and balsamic from the north.
Bresaola is a beautifully deep red cured beef, served thinly sliced. Originating in Lombardy and popular in the region since at least the 15th century, farmers still use the fresh alpine air to help preserve the beef. It is linked to the ancient tradition, common throughout the Alps, of preserving meat by salting and drying. Bresaola is often served as a starter with rocket, Parmesan, lemon and balsamic – the flavours we have chosen for our special pizza.
The base of buffalo ricotta is delicate, perfectly carrying the strong flavours of the toppings. Ricotta translates to ‘re-cooked’ in Italian, the milk being cooked twice – firstly so the curds and whey separate, and again to create a creamy ricotta cheese. We finish our pizza with a glaze made from the much-loved, centuries-old ingredient of balsamic vinegar, reduced until it sings with a bright, tangy and caramelised flavour.
We’ve paired this month’s pizza with our Splendido Spritz. Combining London dry gin, Martini Bianco vermouth, raspberry syrup and lemon juice. We finish the drink with a top of Spumante for a fresh and fruity aperitif special. ’Splendido’ means ‘beautiful and bright’ in Italian, it’s a perfect spritz for spring. Salute!