Dough: flour mixture for Roman pizza (high-grade wheat flour, dried wheat sourdough, wheat gluten, deactivated dry yeast, antioxidant ascorbic acid, technological aids: enzymes), water, semolina, sunflower oil, salt, sugar, instant dry yeast (yeast (Saccharomyces cerevisiae), emulsifier (sorbitan monostearate), antioxidant (ascorbic acid)); Filling:chicken breast fillet, fresh champignon mushrooms, portioned grated Parmesan cheese (pasteurized milk, salt, coagulant calcium chloride, animal-derived rennet enzyme preparation, mesophilic lactic acid bacteria starter culture, preservative - sodium nitrate), boiled porcini mushrooms, boiled chanterelle mushrooms, semi-hard Mozzarella cheese (normalized pasteurized milk, thermophilic lactic acid bacteria starter culture, microbial rennet enzyme preparation, calcium chloride (coagulant), salt, coloring agent annatto);Sauce : sauce based on vegetable oils "With truffle aroma" (water, sunflower oil, demineralized dried whey, thickener acetylated distarch adipate, ethyl alcohol vinegar, sugar, dried champignon mushrooms, salt, flavorings, dried garlic, egg yolk, stabilizers: guar gum, xanthan gum; preservatives: potassium sorbate, sodium benzoate; coloring agent sugar caramel IV obtained by the "ammonium sulfite" technology, white pepper, antioxidant calcium disodium EDTA), light truffle paste (champignon mushrooms (Agaricus bisporus) 47%, water, sunflower oil, bread crumbs (type 0 wheat flour, water, yeast, salt), salt, summer truffle (Tuber aestivum Vitt) 0.5%, flavorings, parsley, black pepper, garlic).