Sandwiches and Focacce
Focaccia ripiena

For 1 person

150 gr Roman white pizza (flat-bread)
3 slices of mortadella Suprema without pistachios
Lemon zest of untreated Sicily Lemon

Pistachio pesto

50 gr of Bronte pistachios without shells, not roasted
Extra virgin olive oil
Salt and pepper

Prepare the pesto by beating the pistachios in a mortar with a tablespoon of olive oil. Add a pinch of salt and pepper and pour a little more oil flush. Continue to beat until you get a smooth and thick sauce. Set aside a tablespoon for the stuffing. Pour the rest of the mixture into a jar so that you can store it in the fridge or freezer. Open the flat-bread, spread a spoonful of pesto, sprinkle with lemon zest and fill it with slices of Mortadella Suprema.