Cured meats 
Pizza with Cinco Jotas Acorn-fed 100% Ibérico Ham and Pimiento
People 
Difficulty 
Recipe by Chef Luca Vecchi, Ristorante Il Rito in Carate Brianza
ingredients
- 100 g Eccellenze Nolane tomatoes
- 10 g Aji Amarillo chilli
- 10 g Red and yellow horn pepper
- 10 g Poblano pepper
- 2 g Nubia red garlic
preparation
Wash the peppers whole, cut the tops off and remove the seeds. Season with extra-virgin olive oil and salt.
Assembly and finishing
Roll out a round of pizza dough, top with the Pimiento sauce and the ingredients to be cooked. Bake then once removed from the oven, add the Cinco Jotas Acorn-fed 100% Ibérico Ham (50 g), stracciatella cheese (50 g) and green sauce with basil and Cantabrian anchovies (5 g).