There are few things as tantalising as the smell of truffle. This elegant and delicious pizza celebrates the full power of mushrooms and truffle to create an indulgent, decadent vegetarian classic.

Greci chef Carlo Spinetti has made use of two Greci favourites. First, he has selected their Funghi & Funghi mushroom offering, which contains a mix of cultivated and wild small mushrooms that hold a fantastic texture during the cook. The chef has also selected the Greci Crema al tartufo, a mild truffle cream that can complement any savoury dish. The base of the cream is made with champignons and porcini, enhanced in a delicate but notable way with summer truffle.



  1. Pizza base
  2. Greci Funghi & funghi
  3. Greci Crema al tartufo
  4. Latteria Sorrentina Cubetti Fior di Latte
  5. Fresh herbs



Prepare your pizza dough in a manner of your liking, either Roman or Neapolitan style. Layer the pizza with some mozzarella per pizza, our Cubetti Fior di Latte by Latteria Sorrentina. Top the pizza with a homogenous amount of Greci Funghi & funghi mushrooms. Add small dollops of the truffle cream all around the pizza, or thin out the cream with just a dash of water and spoon over the mushrooms. Cook until ready. If desired, add a fresh herb of your liking.


This recipe was created for Salvo 1968’s first exclusive tasting event by Greci consultant chef Carlo Spinetti. Special thanks to our featured partners Greci, Agnesi, Latteria Sorrentina, Barbera and San Benedetto.