Ingredients:

• Prosciutto crudo di Parma

• Mozzarella

• Arugula

• Parmigiano Reggiano

• Balsamic Vinegar of Modena PGI

• Extra virgin Olive oil

 

Procedure:

1. Prepare the base for the Pinsa Romana.

2. After baking the Pinsa Romana in bianco, which should be well cooked underneath

   and colored enough on top, arrange the mozzarella cut into strips, and let it melt well

   in the oven.

3. Dress it with olive oil and arrange the slices of prosciutto crudo.

4. Add arugula and parmesan shavings to taste.

5. As a finishing touch, pour a few drops of Balsamic Vinegar from Modena.