Pizza Trentino Alto Adige - Gluten Free
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Frozen Gluten Free Trentino Alto Adige Pizza with Lagorai Cheese and Speck, Shipped to Your Door
Diameter: 12 inches
A new creation by Roberto Caporuscio on a gluten free crust: ricotta, Lagorai cheese, Italian speck and shiitake mushrooms on Caputo Fioreglut.
✔ Home-made dough made with Imported Gluten-Free flour 'Caputo Fioreglut'
✔ Lagorai cheese
✔ Italian speck
✔ Shiitake mushrooms
✔ Ricotta cheese
✔ Imported extra virgin olive oil
Ingredients: Imported Gluten-Free flour 'Caputo Fioreglut', ricotta, Lagorai cheese, speck, mushrooms, extra virgin olive oil.
All frozen products must be placed in the freezer as soon as delivered to you. Preheat oven to 500F, allow pizza cook for 2.30 - 3.15 min in house oven or 2.15 - 3 min in commercial oven.
Frequently Asked Questions
What is Lagorai cheese?
Lagorai is a semi-hard cow milk cheese from the Lagorai mountain range in eastern Trentino, in the northern Italian Alps. It is produced by malga dairies during the summer months and aged at least 3 months, gaining a firm texture that melts smoothly under heat. The flavor is mild and dairy-forward, with grassy notes from high-altitude pasture. On the pizza it melts in ribbons around the shiitake.
What ingredients on the gluten free Trentino come from the Trentino Alto Adige region?
Two of the key ingredients are regional: Lagorai cheese from the Lagorai range in eastern Trentino, and Speck Alto Adige PGI from South Tyrol. They give the pizza its alpine character: melted dairy from the high pastures and lightly smoked cured pork from the Dolomites. The Caputo Fioreglut dough is from Naples, and the shiitake is added for an earthy mushroom note that pairs with both.
Where does the Italian speck come from?
The speck on this pizza is Speck Alto Adige PGI from South Tyrol, in the Dolomite Alps. The pork leg is cured with salt, juniper, bay leaves, pepper and other spices, cold-smoked over non-resinous wood at low temperature, then aged for at least 22 weeks. Recognized with PGI status since 1996. On the gluten free Trentino we lay it on after the bake to keep it tender.
