Pinsa Sorriso with Chicken Salad: Gennaro Contaldo's Tasty, Waste-Free Recipe

In Italy, Good food is never wasted. 

Sunday roast chicken, for example, is a little ritual that evokes home, shared meals, and lunches that linger pleasantly. Almost inevitably, Sometimes I end up making a little more than I need, but that doesn't mean having leftovers to forget about in the fridge. It means having the start of something new, simple, and inviting right in your hands.

Pinsa Sorriso with Chicken Salad: The Simplicity and Flavor of Italian Cuisine

This recipe reflects Chef Contaldo’s culinary philosophy, which focuses not on technical virtuosity but on the ability to bring out the best in Simple ingredients, combined with flavor, balance, and absolute respect for the raw ingredients. 

Roast chicken is perfect for this To the Kitchen of Recovery: Its rich flavor and versatility make it easy to transform it into new dishes, which are more enjoyable than simply serving it a second time. But be careful how you treat it: The chicken should be gently shredded, kept tender, and served with fresh ingredients that enhance its flavor without overpowering it.

And the Pinsa Sorriso Di Marco? It plays a key role in transforming the classic chicken salad into something richer and more satisfying. With its convenient size, Sorriso is perfect for aA casual summer lunch, perfect for enjoying outdoors or easily taking with you without sacrificing the balance between crispness and softness that characterizes the Pinsa Di Marco. 

The result is a fresh and tasty dish, which reduces waste and shows how cooking “a little more than necessary’ can become an opportunity to bring something new, simple, and full of flavor to the table.

Ingredients

• Chicken thighs and drumsticks;
• Fresh rosemary;
• 1 head of iceberg lettuce;
• 1 stalk of celery;
• Rooms;
• Black pepper;
• Extra virgin olive oil;
• 250 g of high-quality mayonnaise;
• Lemon.

Preparation

Chicken

• Season the chicken with extra virgin olive oil, rosemary, salt, and black pepper;
• Bake in the oven at 200°C until it is cooked evenly and has a nice, crispy surface;
• Remove all the meat off the bones, keeping only the edible parts. Shred the meat into medium-sized pieces.

Salad

• Wash the lettuce thoroughly and dry it very thoroughly;
• Cut it into medium-sized pieces (not too small);
• Finely slice the celery to add some crunch.

Dressing

In a bowl, mix:

• 4 tablespoons of mayonnaise;
• 1 tablespoon of lemon juice;
• 1 teaspoon of extra virgin olive oil;
• a pinch of rooms;
• black pepper freshly ground.

Stir until the mixture is smooth and slightly creamy.

Final Preparation

• Lightly heat the chicken in a skillet with a drizzle of oil, if necessary;
• In a bowl, Lightly dress the lettuce with oil and salt. 
• Add the celery and shredded chicken;
• Add the seasoning and stir gently just before serving. The dressing should lightly coat the ingredients without being too heavy.

Plating on Pinsa

• Bake the Pinsa Sorriso with a drizzle of oil until it's crispy;
• Open the Sorriso and leave it there upside down for about a minute, so that the steam can escape;
• Add the chicken salad spreading it gently and generously;
• Complete with slices of celery, a drizzle of extra-virgin olive oil, and black pepper freshly ground.

Simple ingredients and the authentic flavors of Italian cuisine

With this recipe, Gennaro Contaldo once again celebrates a simple and deeply Italian way of cooking: to bring out the best in every ingredient with creativity, balance, and warmth. What could have been just a simple chicken salad—light but forgettable—instead becomes a dish rich in texture, flavor, and character.

Thanks to the balance between the freshness of the filling and the crispy yet soft texture of Pinsa Sorriso Di Marco, the result is a dish that’s satisfying from the very first bite: casual, summery, and full of character, yet pleasantly light at the same time. A simple idea, transformed into something that immediately makes you want to have another bite.