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

ECLIPSE THE DARK SIDE OF THE MOON

Fiordilatte L.F. After Cooking: Red Tuna from Mediterranean Sea, Stracciata L.F. ,Grilled Artichokes, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 14.00   

CONFORTABLY NUMB THE WALL

Fiordilatte L.F. , Winter Escarole, Taggiasca Olives. After Cooking: Artichokes from Cetara DOP, Stracciata L.F., Jelly of Chili Pepper, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 16.00   

SORROW A MOMENTARY LAPSE OF REASON NEW

Fiordilatte Bocconcino L.F., Cooked in Olive Oil Porcino mushrooms, Potatoes. After Cooking: Stracciata from Andria L.F., Sticks of Potatoes from Fucino aromatized with Smoked Paprika, Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 16.00   

ECHOES MEDDLE NEW

Fiordilatte Bocconcino L.F. Cooked in Olive Oil Porcino mushrooms from Campesino, Cheeky Lard of Black Pig, Taggiasca Olives. After Cooking: Stracciata from Andria L.F., Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 16.00   

STAY OBSCURED BY CLOUDS

Fiordilatte L.F.. After Cooking: Norwegian Smoked Salmon. Stracciata L.F. Pesto of Pistachio, Petals of Edible Flowers, Basil, Pepper with Lemon. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 17.00   

 

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