Recipes •

Pinsa carbonara


  • 80 g finely chopped guanciale
  • 2 burratas
  • 150 g grated pecorino cheese


Mix burrata with pecorino until creamy, season with white pepper. Spread half of the pecorino cream on the pinsa, arrange guanciale slices, and bake at 240°C for 6 minutes. Guanciale is matured pork cheek.

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