Pizza with Parmigiano crisp wafer, balsamic vinegar and pepper guanciale

For the wafer: use the grated Parmesan cheese, place it on a baking tray, form discs using a spoon and bake for 5 minutes at 220°C.

To top the pizza: tomato puree, fior di latte cheese and confit tomatoes. 

Before serving: add the Parmigiano crisp wafer, the thinly sliced guanciale and the balsamic vinegar glaze.