Make Pizzeria Vetri's signature rotolo
It's no secret. There's a how-to video and Bon Appetit has the recipe.
If you go to Pizzeria Vetri, you simply have to get the rotolo - a rolled-up dough thingie stuffed with mortadella and ricotta, baked and topped with chopped pistachios, garlic, and olive oil.
Chef Brad Spence devised the dish, which The Inquirer's Craig LaBan declared his 2013 "morsel of the year."
Spence willingly shares the secret, both in a video (below) and in the January 2016 issue of Bon Appetit mag.
The editors' blurb is: "The garlic knot is all grown up, and it brought mortadella to the party."
Bon Appetit's recipe is here.