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One of the original flatbreads I created, based on a classic Italian flatbread named after a volcanic Island of the coast of Sicily. It's a mix of sun-dried tomato, sweet peppers and wild mushrooms rolled up in a flatbread like a swiss roll then baked.


Strong White Wheat flour, Yeast, Salt, Sugar, Olive Oil, Picante Peppers, Tomato, Mushrooms (Shitake, Porcini, Boletus), Garlic, Wine Vinegar

Cooking Instructions

In an oven at 180c for 5 minutes or airfry at 170c for 4 minutes

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