abstract and translation by Egle Capilupi – Please, try the Gruyère pizza with our Corvara IGT Rosso Vallagarina, a cuvèe of Marzemino, Merlot and dried Corvina grape varieties.
This wine is full and pulpy, with a nice and sweet tannic presence that goes really well with the definite aroma of this typical Swiss cheese.
(recipe curated by Alessandra Prizzon)
flour: 500 gr.
water at room temperature
brewer’s yeast: 30 gr.
table salt: 2 teaspoons
extra virgin olive oil: 3 spoons
tomato sauce: 450 gr
garlic: 3 peeled cloves
mozzarella: 200 gr
grated Gruyère: 200 gr
Let the yeast dissolve in warm water, mix with a bit of flour and start kneading gradually adding warm water and the remaining flour, olive oil and at last the salt until you obtain
a smooth and soft dough.
Leave it to raise in a covered bowl until the volume doubles.
Then roll it out in a baking pan and start dressing the pizza with the tomato sauce, mozzarella and Gruyère. Put it into the oven and bake at 240°C temperature for about half an hour.
And now enjoy the pizza with our Corvara!
I’m sure you will appreciate this unusual combination…
Recipe curated by Alessandra Prizzon