Verter the whole harina in a joint bowl with the dry cerveza remover and the honey. Stir in the mixture with a spoonful of madeira, pouring in the water little by little. Process the mass until you obtain a homogeneous and liquid mixture. Cover the bowl with the film and leave the mass for an hour until it grows in the full heart.

Remove the dough and add the remaining harine, work with your hands until it is completely absorbed, add the salt and the vinegar. Place the dough on the working table, knead it for 10 minutes and let it grow another two hours.

Clean the silks and cut them off. Place them in a casserole dish with 3 tablespoons of extra virgin olive oil, peeled garlic and a sprig of perejil. Turn on low heat and cook with tapa for 30 minutes, removing again when. Adjust the salt and the spice, reserve and keep hot.

Extend the dough into 28cm diameter round pizzas. Place them on two previously greased strips of oil and distribute the chopped tomato on top. Roast with a little oil and heat them at 220° for 15 minutes.

Sacar of the horn, add the loins of Provolone Valpadana DOP sweet and turn to hornare 5 minutes more. Sacar of the horn, add the cooked ham to the loins and silks, roast with a little vinegar and serve.