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

CACIO AND PEPE

Fiordilatte L.F.. After cooking: Past 30 months Roman Pecorino, Black Pepper, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 10.00   

NAPULEEE

Plum Tomato from Agro Sarnese - Nocerino DOP, Fiordilatte Bocconcino L.F.. After cooking: Antichoes from Cetara DOP, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 12.00   

HOMAGE TO THE SOUTH

Fiordilatte Bocconcino L.F. Zests of Bio Lemon. After cooking: Red Tuna from Mediterranean Sea, Pesto of Sicilian Pistachio, Petals of Edible Flowers, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 14.00   

LADY ALTERNATIVE PIZZA DEDICATED TO "DONNA PAOLA" NEW

Fiordilatte L.F. Taggiasca Olives. After cooking: Speck from Sauris, Pesto of walnuts, Petals of Roses, Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 15.00   

MEETING GIO’ PORRO

Focaccia. After cooking: Bresaola of Bull of Giò Porro, Stracciata L.F. Pesto of Sicilian Pistachio, Fresh Basil, Zests of Bio Lemon. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 16.00   

ORTOMARE NEW

Cream of Red Turnip, Winter Escarole, Pacchetella of Cherry Tomato from Piennolo of Vesuvio DOP, Yellow Datterino of Vesuvio, Cucunci from Salina “Flowers of Capers” DOP/P.F.. After cooking: Little Red Tuna from Mediterranean Sea, Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 16.00   

 

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