23
The Shepherdess
Pinsa with slices of "villanella" style artichokes, PDO Pecorino Romano cream, rocket sauce, julienne of cooked ham, and fresh arugula.
During Cooking
- Slices of "Villanella" style artichokes
Upon Serving
- Hand-cut julienne of cooked ham
- PDO Pecorino Romano cream - Regional Line (dispensed with a piping bag after diluting it with milk, cream, or water)
- Dollops of rocket sauce (dispensed with a piping bag)
- Fresh arugula
