Salò’s Cunettone Launches Roco’s L’Italia in Pizza Limited, Kicking Off With Campania

“L’Italia in Pizza – Limited by Roco’s” launches this summer, a quarterly limited-edition pizza project created by Mattia Cicerone and developed at Roco’s Lab in Cunettone di Salò. The initiative will feature four releases per year, each dedicated to an Italian region and reinterpreting iconic recipes through distinct doughs and contemporary techniques.

The first drop is Campania, with “La Nerano,” built on a Roman-style cereal “tonda” base and topped with zucchini cream, smoked provola, baked zucchini, vegan zucchini mayonnaise with scapece, provolone del Monaco, and its flower. Cicerone’s work is carried out in his Roco’s Lab research space, where formats such as “Nuvola” and “Doppio Tranch” are tested, including a dough made without added yeast that matures for more than three days; subsequent editions will spotlight other regions.
Italian Version