Tray-baked pizza made with ancient Sicilian grains, caciocavallo cheese and wild greens

Redazione

Signature dish of this avant-garde independent bakery with a kitchen, entirely focused on the short supply chain. The dough, made with live sourdough starter and locally grown stone-ground flours, undergoes an exceptionally long maturation that gives it extraordinary lightness, a crisp base and an airy, soft centre. It is topped with seasonal vegetables from small local producers and shavings of flavourful Ragusano caciocavallo, bringing out rustic, clean and ancestral aromas.