Italy boasts a long tradition in terms of cold cuts, with a great variety of typical regional products. The Bel Paese also has numerous DOP cured meat products (such as Culatello di Zibello, Prosciutto di San Daniele, Soppressata di Calabria) and IGP products (such as Mortadella Bologna and Bresaola della Valtellina).
With all this panorama of food excellence, we could perhaps not talk about the Fillings with cold cuts for Pinsa Romana which do we prefer to make? Here they are revealed with some interesting ideas to bring to the table and enjoy!
MORTADELLA BOLOGNA FOR APERITIF
The softness of the Mortadella Bologna It pairs well with the crunchiness of the original Pinsa Romana, but what matters most is choosing one or two accompanying ingredients that can enhance its flavor.
We recommend two options that we love to prepare as an aperitif: the first option is a simple one chickpea cream, which we will flavor only with EVO oil and lime juice; the second choice is instead the ricotta, perfect cheese for this salami. A grain of pistachio on top, we cut the pinsa into squares and we get a perfect finger food.
SAN DANIELE HAM AND VALTELLINA BRESAOLA
When talking about raw ham and of bresaola on pizza, the first topping that comes to mind is the classic “rocket and parmesan”, which we also combine with the alternative of stracchino or burrata, to accompany the two excellent cold cuts with softer cheeses on the Pinsa Romana.
We can also add fresh fruit such as figs or dried fruit such as pistachios and hazelnuts as a topping to our pinsa. As you can see, these two cured meats can go well with many ingredients!
ARICCIA PORCHETTA FOR THE STUFFED ROMAN PINSA
Could we perhaps forget the culinary tradition closest to Rome? Let's talk about the tasty Porchetta from Ariccia: to enhance this PGI product, which is already flavoured with garlic, black pepper and rosemary, we prefer to prepare a Stuffed Roman Pinsa.
For the dressing, boil some potatoes, season them with parsley, chives, EVO oil and salt and mash them lightly: they will serve as a base for our filling.
Separately, we prepare a beer sauce: we reduce some light beer with sugar over medium heat and then move the mixture to a bowl to cool.
Now let's put everything inside our Roman pinsa: the potatoes on the base, the thinly sliced porchetta on top and finally the beer reduction. This tasty recipe is from our friend Mark Montuori: you can find the video on his YouTube channel.
And you, which cured meat do you prefer to enjoy on Pinsa Romana?
