MENU
For the dough 300 g flour 180 g water 4 tbsp extra virgin olive oil 8 g dry yeast 4 tbsp salt
For the topping 4 tbsp tomate sauce 2 sliced boiled potatos 1 mozzarella ball 2 tbsp pesto 8-10 slices of Speck Alto Adige PGI
To bake Pan (24cm diameter)
For the dough 600 g flour 360 g water 8 tbsp extra virgin olive oil 16 g dry yeast 8 tbsp salt
For the topping 8 tbsp tomate sauce 4 sliced boiled potatos 2 mozzarella balls 4 tbsp pesto 16-20 slices of Speck Alto Adige PGI
Preparation
Mix all the ingredients in a bowl, grease the pan, smooth out the dough by hand, cover and cook over a medium flame for 5 minutes.
Add the tomato sauce, the mozzarella, potatoes, oil and salt, then cover and cook for another 10 minutes.
Check that it is golden-brown underneath and serve with slices of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
Delicate flowers, savoury Speck Alto Adige PGI and golden saffron sauce – a baked dish full of South Tyrolean summer flavours.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
Crispy, quick-to-make tacos with flavourful Speck Alto Adige PGI and tartar sauce.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!