TAKE YOUR TASTEBUDS TO PIEDMONT, AT THE FOOT OF THE ALPS,
HOME TO THIS CLASSIC BIANCO PIZZA
1. Set oven to 250°C, non-fan if possible.
2. Spoon squidges of taleggio onto your pizza base.
3. Bake directly on the oven shelf for five minutes, until the base is golden.
4. Now add some ruccola on top and finally drizzle with indulgent truffle glaze and devour!