A fig tree sits above the river. For one week a year, if everything comes off just right, they can be gently sliced and tossed with a wee bit of balsamic vinegar. Pizza dough, on a five-day cold ferment, is sprinkled with fresh thyme, pepper, gorgonzola and mozzarella, and is cooked until almost done then topped with prosciutto, the figs, fresh basil and maybe a smattering of grated parmesan and finished when the figs have heated through.
It’s only slightly less addictive than crack cocaine…..
One thought on “Rio del Higo”
That looks a lot like my dream dish! Lovely Post!