If you ask my old friend, who is a professional chef, what his favorite dish is, he will always answer, “Quattro Formaggi pizza, a good one”. To him, a "good" pizza means a wood-burning oven and generous pieces of mozzarella (or stracchino) melted alongside gorgonzola, fontina and parmesan. Not to mention the pizza base, of course, which really defines the dish. “It's the key,” he used to say. “It should be as good as a Michelangelo sculpture, so it's delicious even without anything on top!” When he suddenly discovered he was allergic to gluten about ten years ago, that required quite a bit of adjustment. Gluten-free pizza bases were hardly a solution back then, so he came up with a "omelettical" (as he says) idea: stuffing courgettes with his favorite four cheeses and cooking them with a beaten egg. Since I wanted to keep things simple for the kids (we all know how picky they can be about peculiar cheeses!), I replicated his recipe with a generous amount of Parmesan cheese, and it later became one of my favorite family festive breakfast recipes.