24 juli 2018 Blog

Prosciutto di Parma -Topped Pizza + Sangiovese

Some say a pizza isn’t complete without a bit of Italian pork – and there’s no better pork for pizza than Prosciutto di Parma. I like it along with a bit of fresh, peppery rucola to balance out the intensity of the fatty meat and cheese. You’ll need a wine big enough to stand up to the complexly layered pizza, but not so intense that it tramples over its more nuanced flavors. The obvious go-to pairing is found in wines made from the workhorse grape of Tuscany: Sangiovese, with its big, ripe, cherry fruit flavors, firm tannins, and high acidity.

We have Parmaham in store 30 month old.
Come and taste it and add it your pizza.

Geschreven door: woarst