A drizzle of honey over Calabrian chiles is enough to make a Pinsa worth a second look. That combination appears on the Calabrese Singolare at Pala Bakery, where soppressata, mozzarella, and tomato sauce provide the savory foundation.
There’s another way to enjoy Calabrian chile at this West Buckhead panificio. The Sopressata & Fior di latte panini brings the heat into its filling through homemade robiola Calabrian chili cream, served with soppressata and mozzarella on toasted Pane Romano.
A Little Honey Changes the Calabrese
The Calabrese Singolare starts with mozzarella, soppressata, and tomato sauce before Calabrian chiles and a drizzle of honey enter the picture. A cured-meat Pinsa might already sound tempting, but the honey introduces a sweet note beside the chile heat.
Soppressata supplies a savory cured-meat element beneath the chile-and-honey finish. That combination makes the Calabrese particularly attractive when you want sweetness woven into a savory Pinsa, rather than served separately.
