The more traditional Italian pizzas, where the quality of the basic ingredients make the difference.
The main tomato sauce is made simply with peeled San Marzano tomatoes DOP, where DOP stand for Protected Designation of Origin, i.e. laws that protect the names of specialty food products with a specific geographic origin.
Fior di latte is also a special type of mozzarella cheese produced by a particular breed of cows from Agerola, near Naples. It is a soft, stringy cheese with less fat than buffalo mozzarella but with a similar taste of deliciously sourish milk that so well complements the San Marzano tomato sauce.
Buffalo mozzarella is also a DOP product from the area between Rome and Naples that characterised by its strong sourish flavour. Our recommendation is to add it to the pizza about 1 minute before the end of the baking or even raw to better appreciate its flavour.
Burrata can be described as a shell of mozzarella wrapped around a core of rich creamy deliciousness. It is typically produced in the Apulia region in the 'heel' of Italy. Burrata can only be served raw and its rich flavour complements the saltiness of a cured meat like prosciutto crudo.