Two of our favourite ingredients, from two of Italy’s most celebrated regions, finally sharing a pizza.
From Emilia Romagna, Mortadella Bologna PGI. One of Italy’s oldest and most iconic cured meats, it’s a cooked pork sausage, delicately spiced and marbled through with flecks of fat that give it its signature silky texture. The PGI status means it can only be made in the region, to standards that have been protected for generations, so what lands on your pizza is the real thing. Smooth, delicate and lightly seasoned, with a rich, buttery flavour. We add it after baking, so it stays soft and supple, right where it belongs.
Alongside it, the burrata, from Puglia. Soft mozzarella shell, creamy stracciatella heart, made from cow’s milk with nothing but time and skill. We serve it whole, straight on top after baking too, so it stays cool and delicate rather than melting away into the pizza. There’s a real art to burrata done properly, and we wanted it to have the spotlight it deserves, a lovely contrast to the silky mortadella.
Underneath it all, a charred aubergine cream, roasted until smoky, then blended with extra virgin olive oil, garlic and fresh oregano. It’s typical of southern Italian summer cooking, rich and smoky, and it gives the whole pizza great depth.
Indulgent, smoky, creamy.