A LITTLE piece of Italy has opened in Blackburn, complete with a secret Italian family recipe for pizza dough — which uses six different types of flour.

Opened last month, La Piazza, in Richmond Terrace, is run by Sardinia born Antonello Mura and his wife Lauren with their head chef Raffaele Manenti from Rome.

Only one other restaurant in the UK uses the restaurant’s secret recipe which was given to the couple by a close friend when he was made godfather of their daughter, 13-month-old Anna.

But it is not only pizza which the restaurant specialises in.

There is a full range of steaks, fish and pasta dishes all made from scratch on the premises with fresh ingredients bought daily from the market.

Antonello has worked in restaurants in Italy and the UK for the past 20 years and it was while working in one that he met Lauren, who has also worked in countless restaurants including one in Disney World.

As well as the menu the couple have also designed the entire restaurant re-fit themselves, to create an upmarket restaurant and lounge bar which, despite its small exterior, has the street level seating plus two large rooms in the basement.

While chef Raffaele strives to bring the traditional Italian dishes to the table he also fuses together his native Italian flavours with traditions from his new Lancashire home with dishes for the specials board.

He has shared one of these recipes for readers to try at home.

Pork La Piazza
(Serves two)

Ingredients

6 medallions of pork fillet
2 slices of black pudding
2 slices of green apple
Apple brandy (alternatively any white wine)
Butter
Flour

Method

Lightly flour the medallions then pan fry in a little butter.

Add the apple and black pudding in to a pan and cook with the pork for 2-3 minutes.

Flambée with the apple brandy or white wine.

Serve pork on plate in a triangular shape, tower the apple and black pudding on top then cover with the sauce.