Our Prosciutto e Rucola celebrates the perfect harmony of sweet and savory, with the delicate saltiness of aged prosciutto balanced by the peppery freshness of wild arugula.
We begin with our signature 72-hour fermented dough, creating a light and airy base. The pizza is dressed with crushed San Marzano tomatoes and torn pieces of buffalo mozzarella before being baked in our wood-fired oven. The magic happens after baking, as we drape thin slices of 24-month aged prosciutto di Parma over the warm pizza, allowing the heat to release its aromatic qualities without cooking the meat. We then add a generous handful of wild arugula, dressed lightly with extra virgin olive oil and lemon, and finish with delicate shavings of Parmigiano Reggiano.
An elegant balance of flavors and textures: the subtle sweetness of the tomato base complements the saltiness of the prosciutto, while the peppery arugula adds brightness and texture. The creamy mozzarella provides a rich foundation, while the Parmigiano brings umami depth. Each bite offers a different sensory experience as the ingredients meld together, creating a complex yet harmonious profile.
