Triple Truffle
Ingredients
- Fontanella Corbarini-cherrytomatar
- Mozzarella
- Truffle
- Truffle salami
- Truffle oil
Method
Top with cherry tomatoes, mozzarella, tartufata, truffle salami and truffle oil. Roast at 420°C in Effeuno.
The dough: Biga with Piantoni LG and Petra 3 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Petra 3
Method
Biga dough with 40% Molino Piantoni LG and 60% Petra 3.
Hydration 75%, fermentation 48 hours.