Canapé of korasan wheat with potatoes and porchetta: a culinary delight born from a collaboration with acclaimed Chef Renato Bernardi. This unique recipe is part of an exclusive series we have developed to allow you to experience the magic of gourmet cooking right in your own home, using our high-quality products. For the month of March, we present a dish that expertly combines the rusticity of korasan wheat with the succulence of porchetta, enhanced by a colorful fruit salad of yellow and purple cauliflower.


  • 00 flour: 300g
  • Korasan wheat flour: 200g
  • Yeast: 2g
  • Potatoes: 100g
  • Porchetta: 400g
  • Cauliflowers (yellow and purple): 200g
  • Salt and pepper: q.b.
  • Rosemary: q.b.
  • Extra virgin oil: q.b.
  • Water: q.b.


  1. Start by dissolving the yeast in warm water. Next, combine the flours, a drizzle of oil and a pinch of salt to prepare the dough. Let the dough rise properly.
  2. Roll out the dough and arrange the sliced potatoes on top, seasoned with rosemary. Place in a baking dish and bake at 230°C.
  3. Meanwhile, boil the cauliflower and cool them quickly by soaking them in water and ice.
  4. Once cooked, unmold the base and use a circular disk to obtain the desired shape of the canapés. Decorate each canapé with spirals of porchetta.
  5. Serve the canapés accompanied by the cauliflower fruit salad, seasoning lightly and decorating with crispy pork rinds.

Canapé of korasan wheat with potatoes and porchetta
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