Piedmont Ingredients for one pizza: • 70 g Demetra “Polpapizza” tomato sauce • 80 g mozzarella • 50 g Demetra three-coloured bell pepper fillets • 45 g beef carpaccio • 15 g Castelmagno D.O.P. cheese • 5 g chopped hazelnuts from Langhe region INSTRUCTIONS Top pizza dough with tomato, mozzarella and peppers, then bake in the oven. Once the pizza has finished baking, top with beef carpaccio, Castelmagno cheese and hazelnuts. When you talk about Piedmont, it is immediately associated with wine, truffles and hazelnuts. In virtue of the fertile lands that characterizes the territory, its regional capital city was the first city to be recognized as a national capital. Turin is a fascinating and magical city which, together with Lyon and Prague, forms the socalled triangle of white magic; seen from above, the three cities truly do form this geometric shape. CHEFS’ MASTERPIECES The pizzas presented in this article were created by the chefs of the Demetra Food Academy, using only the highest quality ingredients. Brand: Demetra Founded: 1986 Headquarters: Talamona (Sondrio) - Italy Products: the catalogue includes over 600 products in different sizes, most of which are made in the company’s own production facilities. Website: www.demetrafood.it 65
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