White Cotto
Not as well known in the US, but this white pizza is a staple in Italy. A complex combination of very savory flavors.
Imported prosciutto cotto, crushed pistachios, cherry tomato medley, garlic, basil/parmesan Alfredo sauce, Fior de Latte (fresh Italian mozzarella), 48 hour sour dough crust.
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image
Not as well known in the US, but this white pizza is a staple in Italy. A complex combination of very savory flavors.
Imported prosciutto cotto, crushed pistachios, cherry tomato medley, garlic, basil/parmesan Alfredo sauce, Fior de Latte (fresh Italian mozzarella), 48 hour sour dough crust.
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image
Not as well known in the US, but this white pizza is a staple in Italy. A complex combination of very savory flavors.
Imported prosciutto cotto, crushed pistachios, cherry tomato medley, garlic, basil/parmesan Alfredo sauce, Fior de Latte (fresh Italian mozzarella), 48 hour sour dough crust.
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image