According to traditional Italian recipes, the chef carefully prepares her dough.

He kneads it until it becomes thin enough and until a perfect shape is attained – a circle on which he will skillfully arrange all the other ingredients just as a painter puts colors on an empty canvas. A few tomatoes, a bit of fresh basil, a pinch of oregano, grated Parmesan, chopped mushrooms. In a blink of an eye, she is already in the oven.

The chef knows exactly how much time she should be baked to be perfect: until her edges become crispy, but on the inside, she remains soft. He lifts her from the old oven, brightens her up with some fresh rocket salad, and off she goes to your table, carried in the hands of a handy waiter.

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