Pizza Prosciutto e Funghi
Pizza with tomato sauce, mozzarella, ham, and mushrooms.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pizzeria Antonio Mezzero
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Pizza, as a flatbread with toppings, has roots tracing back to ancient civilizations. The modern pizza, however, originated in Naples, Italy, in the 18th or early 19th century. Initially a simple food for the poor, it gained popularity and evolved with various toppings as tomatoes became widely available and accepted. The concept of adding cured ham and mushrooms is a later development, reflecting regional ingredients and culinary preferences.
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Pizza, including variations like Prosciutto e Funghi, is a cornerstone of Italian cuisine and a symbol of Italian culture worldwide, representing simplicity, conviviality, and regional diversity.
Family and Sharing
Pizza is often enjoyed in a social setting, shared among family and friends. It is a common choice for casual gatherings, parties, and celebrations.
Regional Variations
While the core ingredients remain consistent, regional variations exist in the type of mushrooms used (e.g., porcini in Tuscany), the style of prosciutto (e.g., Prosciutto di Parma), and the type of mozzarella (e.g., fior di latte or buffalo mozzarella).
Pizzeria Culture
Pizzerias are a central part of Italian social life. They range from simple, family-run establishments to more upscale restaurants. The art of pizza making is often passed down through generations.
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Pizza Prosciutto e Funghi boasts a delightful combination of savory, salty, and earthy flavors, perfectly balanced by the creamy mozzarella and tangy tomato sauce.
The base is the classic tomato sauce, providing sweetness and acidity. Mozzarella cheese melts beautifully, offering a milky and slightly tangy counterpoint. Prosciutto, a dry-cured ham, delivers a salty, rich, and savory flavor with a delicate texture. Funghi (mushrooms), typically cultivated white mushrooms or occasionally more flavorful varieties like cremini or porcini, contribute an earthy, umami taste and a slightly chewy texture. The overall experience is a harmonious blend of contrasting and complementary flavors.
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Prosciutto Quality
Opt for high-quality Prosciutto di Parma or San Daniele for the best flavor and texture. Thinly sliced prosciutto is ideal.
Mushroom Preparation
Sauté the mushrooms with garlic and olive oil before adding them to the pizza to enhance their flavor and reduce excess moisture. Ensure they are evenly distributed.
Mozzarella Choice
Fresh mozzarella (fior di latte) melts beautifully and has a superior flavor compared to pre-shredded options. For a richer taste, consider using buffalo mozzarella.
Oven Temperature
A hot oven (450-500°F or 230-260°C) is crucial for achieving a crispy crust and properly melted cheese. A pizza stone or baking steel can further improve the crust texture.
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