Tomato sauce from Rosso Gargano, sliced Napoli salami, creamy gorgonzola, and caramelized onions.

Tomato sauce from Rosso Gargano, champignon mushrooms. After baking: premium Coati cooked ham, Roman-style fried artichoke, and olive soil.

Tomato sauce from Rosso Gargano and Grana Padano DOP. After baking: confit cherry tomatoes, buffalo mozzarella slices, crumbled anchovy-scented tarallo, Roman-style fried artichoke, and fresh basil leaves.

Another reinterpretation! Tomato sauce from Rosso Gargano, fior di latte mozzarella, Sciacca anchovies, caper flowers, black olive powder, and sun-dried tomatoes.

White base with fior di latte mozzarella, creamy gorgonzola, and pear slices. After baking: walnuts.

Tomato sauce from Rosso Gargano, buffalo mozzarella DOP, Galli spicy salami, and smoked provola from Monti Lattari. Finished with a crispy grated Grana DOP crust and red onion.

Red base with generous tomato sauce. Topped after baking with aged culatta
ham, burrata stracciatella, and dressed arugula leaves