Tomato, fior di latte mozzarella, sliced ​​in the Pizzaiolo's pattern

Tomato, mozzarella fior di latte, porchettaDa Pian porchettas are prepared according to the traditional procedure to rediscover the genuine flavors of the Treviso lands.
The Treviso porchetta specialty was born in the early twentieth century in a brewery in Treviso. It is obtained from the leg of pork (ham) of a pig of approximately one year and processed in two ways:
1
After deboning, the leg is flavored with a mixture of aromatic herbs, a pinch of salt and spices, without the addition of additives or preservatives. The leg is tied by hand in an artisanal or net shape for a more compact shape, also suitable for slicing in a slicer. The next phase is cooking and roasting in the oven at low temperature, for a very long time lasting from 14 to 18 hours, in order to maintain the nutritional properties of the meat.
The leg on the bone is simply seasoned with just a pinch of salt, without the addition of any other ingredient and, after tying, cooked in the oven for a very long period, at a low temperature., rosemary, brie

Tomato, fior di latte mozzarella, smoked ricotta, peppers, salami

Tomato, mozzarella fior di latte, fresh nails, sopressa Veneta

Tomato, fior di latte mozzarella, brie, porcini mushrooms, fresh tomato, salami

Tomato, fior di latte mozzarella, artichoke cream, smoked scamorza, speck, datterini tomatoes

Tomato, fior di latte mozzarella, artichoke corollas, smoked ricotta, datterini tomatoes

Rodolfi tomato pulp is specially designed for pizza, guaranteeing the quality and fragrance of fresh tomatoes, fior di latte mozzarella from Diano Campania dairies, basil

Rodolfi tomato pulp is specially designed for pizza, guaranteeing the quality and fragrance of fresh tomatoes, fior di latte mozzarella from Diano Campania dairies, basil, tomato, mozzarella, peppers, aubergines, sausage