Panizza Venezia5000867

Pizza traditionnelle en forme de bateau, garnie de coulis de tomate et de mozzarella.

  • 60'
  • 22 °C
  • 8x4
  • 84
  • 8'-10'
  • 220 °C
  • 150 gr

Product placement

Snack, on-the-go product for commercial, institutional and facility catering.

Product information - something nice to know

"Snacking" and "Convenience" foods can also be delicious. This is a high-quality classic selection that can be enjoyed on a plate or as finger food.

Focus on ingredients

Mozzarella is a general name for the several kinds of, originally, Italian fresh or un-ripened cheeses sold in whey. There is: mozzarella di latte di bufala made from unpasteurized water buffalo's milk, mozzarella di bufala campana made only from Campania's buffalo milk, mozzarella fior di latte made from fresh pasteurized or unpasteurized cow's milk, mozzarella made from mixtures, sometimes smoked, and those stored in preservatives.

Fresh mozzarella is usually served on the day it is made as it does not keep beyond 12 or 24 hours. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.

Serving tips - baking advice or suggestions

Put directly, without defrosting, in a preheated oven for a crispy product with a juicy fresh topping.

You can give an extra flavour to the panizza to brush it with pesto or another aromatic oil (garlic, tomato pesto, hot pepperoni oil…) immediately when it comes out of the oven.

Additionally you can top the panizza before the baking with 1 to 2 extra ingredients, such as:

  • grated mozzarella,
  • extra parmesan,
  • dices of ham,
  • slices chorizo salami,
  • tuna flakes,
  • olives,
  • mushrooms,
  • onion,
  • green and red peppers,…

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