Al Salmone
Al Salmone

Al Salmone

salmon fillet, bechamel sauce, mozzarella cheese, sesame

Proteins
16 g
Carbohydrates
29.5 g
Fats
10.9 g
Calories
284 kcal
size

Size:

30 сm
size

Weight:

410 g

Add ingredients

Amount:

Additions:

0UAH

Total:

288 UAH

Sauces

added
Barbecue sauce

Barbecue sauce

50 g 35 UAH
added
Caesar sauce

Caesar sauce

50 g 40 UAH

Extra ingredients for pizza

added
Parmesan cheese

Parmesan cheese

50 g
70 UAH
added
Mozzarella cheese

Mozzarella cheese

100 g
60 UAH
added
Ham

Ham

50 g
50 UAH
added
Prosciutto

Prosciutto

50 g
70 UAH
added
Mushrooms

Mushrooms

50 g
27 UAH
added
Tomatoes

Tomatoes

50 g
25 UAH
added
Bell pepper

Bell pepper

50 g
35 UAH
added
Chili pepper

Chili pepper

30 g
25 UAH
added
Onion

Onion

25 g
15 UAH
added
Olives

Olives

50 g
50 UAH
added
Corn

Corn

50 g
22 UAH
added
Greens

Greens

10 g
15 UAH
added
Pineapple

Pineapple

50 g
35 UAH
added
Bavarian sausages

Bavarian sausages

50 g
40 UAH
added
Pepperoni

Pepperoni

50 g
50 UAH
added
Salami

Salami

50 g
50 UAH
added
Chicken

Chicken

50 g
45 UAH
added
Salmon

Salmon

50 g
80 UAH
added
Arugula

Arugula

10 g
20 UAH
added
Dorblu cheese

Dorblu cheese

50 g
60 UAH
added
Ricotta cheese

Ricotta cheese

50 g
25 UAH
added
Feta cheese

Feta cheese

50 g
60 UAH

Tastes amazing with

Coca Cola — 0,5 L
Coca Cola — 0,5 L
42 UAH
Order
Clarified apple juice, 1L, ® RICH
Clarified apple juice, 1L, ® RICH
80 UAH
Order
Orange nectar with pulp, 1L, ® RICH
Orange nectar with pulp, 1L, ® RICH
80 UAH
Order

Are you tired of pizzas with meat while vegetarian options are not for you? Especially for the cases like this “La Piec” have created “Al Salmone”.

The mean on the thinnest shell is replaced here with the salmon fillet, its delicate taste is emphasized with sesame and cream sauce, whereat the cheese will make pizza even more appetizing after being cooked in a wood-fired oven.

You can enjoy this 30 cm pizza with all your friends in the shortest time possible — we deliver it with the speed of light (or close enough).

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