Skip to content
Ships from Italy Free shipping from 59 €Tracked to your door
Cart

Your privacy choices

Choose each optional purpose separately. Refusing does not prevent you from shopping or viewing your delivery. You can withdraw consent here at any time. These choices do not subscribe you to email, SMS or push marketing.

NecessaryAlways on

Enable essential security, basket, checkout, sign-in and storage of your privacy choices. EMILIA FOOD LOVE and Shopify.

Statistics

Measure pages, clicks, scrolling, active time and searches to improve the site. A browser identifier can connect visits. This category does not link activity to your customer profile or send it for advertising. EMILIA FOOD LOVE and Shopify.

Preferences and personalisation

Use browsing and purchase interests to recommend products on this site and, if we recognise you, link this activity to your customer profile and purchase history for these recommendations. Also loads the Tidio chat and the Trustpilot review widget, which receive technical data when they load. If you refuse, support remains available through our contact details.

Marketing

Share browsing, purchase and identifier data with Meta and Google through Elevar to personalise and measure advertising, and let Klaviyo recognise your visits to show targeted forms and offers on this site. These partners may match the data with information they hold about you.

Privacy Policy
White Pizza with Finocchiona, Mild Provolone, Mixed Pitted Olives and Semi-Dry Cherry Tomatoes White Pizza with Finocchiona, Mild Provolone, Mixed Pitted Olives and Semi-Dry Cherry Tomatoes

From our kitchen

White Pizza with Finocchiona, Mild Provolone, Mixed Pitted Olives and Semi-Dry Cherry Tomatoes

Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Slice the mozzarella and spread it evenly over the classic pizza base, then cover the surface with thin slices of mild Provolone.
  2. Bake at 220 °C for about 10 minutes. Remove the pizza from the oven and top with the semi-dry cherry tomatoes and the mixed pitted olives.
  3. Sprinkle with dried oregano and finish with a few slices of Finocchiona.
Read more about this recipe
How did people check an oven’s temperature before kitchen thermometers were everywhere? With a white pizza, based on how quickly it browned. At least, that is how the story goes.

One thing is certain. Today, white pizza is no longer a tool, but a gourmet delight topped with irresistible ingredients. Just like our White Pizza with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes.

When the objects and tools we use every day in the kitchen did not yet exist, people had to improvise, seeking and finding creative and effective solutions. From our fully equipped kitchens, it is hard to imagine using an oven without any way to read the temperature. But before thermometers became common, everything relied on experience, and experience was built one try at a time. One mistake after another.


Baking pizza required precision. If the dough darkened too quickly, the oven was too hot. If it stayed pale and never browned, the oven was not hot enough. The only way to find the right balance was to “sacrifice” a dough, and for that reason it had to be a simple and inexpensive one. Plain white pizza, with nothing on top, became the perfect thermometer, the first test before sliding the rest of the pizzas into the oven.


Today, white pizza is no longer an experiment. It is a true gourmet dish, ready to be topped and finished with ingredients that can be simple or refined, but always irresistibly delicious. Our new recipe is a White Pizza with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes, rich, colorful and guaranteed to lift your spirits even before the first bite. Admire it if you like, but do not stop there, its flavor is where the real magic happens.

 




  

Ingredients

1 Classic pizza base Emilia Food Love
1 mozzarella
Mild Provolone Emilia Food Love
Finocchiona Emilia Food Love
Semi-dry Cherry Tomatoes Emilia Food Love
Mixed pitted olives in oil Emilia Food Love
Dried oregano

Method

  1. Slice the mozzarella and spread it evenly over the classic pizza base, then cover the surface with thin slices of mild Provolone.

  2. Bake at 220 °C (425 °F) for about 10 minutes. Remove the pizza from the oven and top with the semi-dry cherry tomatoes and the mixed pitted olives. 
  3. Sprinkle with dried oregano and finish with a few slices of Finocchiona.


    Tip

If you enjoy bolder flavors, you can replace mild Provolone with our strong Provolone Emilia Food Love.


WHITE PIZZA with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes

 


Watch the Recipe

White Pizza with Finocchiona, Mild Provolone, Mixed Pitted Olives and Semi-Dry Cherry Tomatoes