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Sometimes treat yourself, in the middle of the afternoon, with a low-ABV pre-bottled Negroni
and a fragrant mouth-watering focaccia is just what you deserve
- BORGO DEL BALSAMICO - IL TINELLO SABA
- MURAGLIA - LEMON AROMATIC EXTRA VIRGIN OLIVE OIL
- CICCIO SULTANO - OLIVE CUNZATE
- NEGRONCINO - PRE-BOTTLED NEGRONI
-
FOCACCIA
BURRATA
MORTADELLA
LEMON ZEST - 10 minutes prep
- Serves 2
- Created by MASSIMO
Ingredients for this recipe
Work on a tasteful base
AFTER HEATING THE FOCACCIA, WORK ON THE FIRST LAYER OF THE SANDWICH BY GENTLY TEAR THE BURRATA AND SPREAD IT EVENLY ON THE BREAD.
Add complexity
TOSS THE MURAGLIA’s LEMON OLIVE OIL AND THE BORGO DEL BALSAMICO’S SABA TO ADD BRIGHTNESS AND ACIDITY NOTES.
Grow vertically
ADD FEW LAYERS OF MORTADELLA TO CREATE
THE SOFTEST TEXTURE
Give the final touch
FOR AN EXTRA TOUCH WE RECOMMEND GRATED LEMON ZEST, PISTACHIO WORKS GREAT TOO!
Focaccia with burrata and mortadella is ready!
ON SIDE, THE “CUNZATE” OLIVE FROM CICCIO SULTANO WILL ADD THE ULTIMATE AROMATIC TOUCH!
The drink pairing
PRETTY SIMPLE PROCEDURE HERE! WE RECOMMEND TO ADD YOUR FAVOURITE CITRUS, FOR THE CLASSIC NEGRONI, AN ORANGE SLICE WORKS JUST FINE
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