2x DIY Pizza - Salami ventricana

Our 72-hour cold-fermented dough is topped with Ventricina salami from Calabria, spicy bird's-eye chilli, creamy fior di latte from Campania, and fresh basil. This great combination brings together the best flavours from Italy for a pizza that's hard to beat. Ventricina Calabrese is a traditional cured salami from Calabria, known for its spicy, robust flavour and coarse texture. It is made from high-quality pork, and seasoned with a blend of sweet and hot peppers, fennel seeds, paprika, garlic, and salt. The meat mixture is coarsely ground, packed into natural casings, and then cured for several months.