The five senses

...With this itinerary we want to try to make you live an experience that could involve all the five senses. The sight, the first sense that meets food and that inclines us with its colours to the tasting. After the smell arrives to connect scents and aromas with that the food meets. And finally the first bite of pizza arrives, thanks to the touch, from the hands to the mouth. The taste is waiting for it to emanate tunes of flavors. The hearing feels the crock of pizza, the music of experience is playing while we are tasting a plate we love very much...

Simone Taglienti

APPETITOSA

Fiordilatte L.F. Pacchetella of Red Datterino from Piennolo of Vesuvio DOP. After cooking: rocket, Bassiano Ham smoked with Beech Tree, 30 months Parmigiano Reggiano of red Mountain Cows IGP*. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 13.00   

SOAVE

Plum Tomato from Agro Sarnese - Nocerino DOP, Taggiasca Olives, Cucunci from Salina “Flowers of Capers” DOP. After cooking: Red Tuna from Mediterranean Sea, Artichokes from Cetara DOP, Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 13.00   

GRADEVOLE

Fiordilatte L.F. After cooking: Norwegian Smoked Salmon, Stracciata L.F., Rocket, Green Pepper with Lemon. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 16.00   

RAFFINATA

Fiordilatte L.F. After cooking: Bassiano Ham Smoked with Beech Tree, Pesto of Sicilian Pistachio, Stracciata L.F., Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 16.00   

EVER YOUNG NEW

Fiordilatte Bocconcino L.F. Cheek Lard of Black Pig, Baked Potatoes. After cooking: Sticks of Potatoes from Fucino IGP aromatized with Smoked Paprika, 30 months Parmigiano Reggiano of Mountain Red Cows IGP *Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 16.00   

 

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