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Watch: Homemade Speck, Gorgonzola, and Potato Pizza


Watch: Homemade Speck, Gorgonzola, and Potato Pizza

Watch our Trattoria chef show you how to make authentic pizzas at home using a handful of quality ingredients and pizza dough from the Trattoria. 



1 x Trattoria Pizza dough ball (ask deli staff) 

150g sliced speck

75g gorgonzola

1 floury potato (grated) 

Mozzarella (optional)


Sage (2 leaves)   

Extra Virgin Olive Oil 



Start by working the pizza dough from inside to out on a small well floured bench. Slowly start stretching the dough with one hand, and stabilising with the other, until you reach roughly 35cm across. Oil an oven tray (40cm - 20cm) and stretch the dough to each corner. Cover under a damp cloth for aproximately 40 mins at room tempreture.

Tip: Walk around and see our pizza chefs for expert tips on stretching dough!

Grate a potato, squeezing out as much liquid as possible. Add a little salt, finely chopped sage & a touch of EVO oil. 

After resting stage, brush the dough with EVO oil and arrange the speck evenly, followed by the potato, gorgonzola and mozzarella.

Drizzle a little EVO oil over the whole pizza & bake in the oven for 6 mins at 260º C

Tip: if your oven cooks unevenly, give it 3 minutes, turn 180º and cook for the remaining 3 minutes.
Buono Appetito! 








Speck - The unsung hero


Speck - The unsung hero

Prosciutto seems to get all of the attention when it comes to the delicacy of Italian cured meats. But for those familiar with the rich smokey flavour of Speck any opportunity to use it in your cooking is jumped upon immediately! 

What exactly is speck?

Speck comes from the northern Italian region of Alto Adige, where the cool dry climate is perfect for curing meats. Like our much-loved prosciutto, speck is made from the hind leg of a pig, though the leg is boned before curing.

Speck is also given a two-part curing process: First it's rubbed with a blend of spices and salt-cured in the Mediterranean style, and then it's cold-smoked in the central European tradition. Though the specific recipe of spices is a well-kept secret, it's usually a blend of juniper, pepper, bay or laurel, and garlic.

Speck is deeply red and more firm in texture than prosciutto. Since it's a cured meat, it can be sliced thin and eaten raw in an antipasti platter, wrapped around sweet fruits, or layered on sandwiches. It also holds up well in cooking, giving dishes a smoky flavour similar to bacon but without a lot of extra rendered fat. You can use it in place of bacon, pancetta, or prosciutto in most recipes.  A few slices of speck with a hunk of cheese makes an excellent midnight snack!