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...
THE 5 SENSES
The Taste
...Its dough is realized with Italian ingredients of big and little producers able to guarantee high qualitative standards, like the flour of the mill on Clitunno or the hand harvested whole sea salt.
...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...
The ingredient that gives distinctiveness to the dough, the Beer, is part of our secret recipe, the dough lasts from 24 to 48 hours and it is cooked in an oven made of refractory stone. The toppings of the pizza tell the gastronomic Italian story, they come from local and national artisans, when possible they’re biological and/or km0. The condiments of the pizzas follow the season and respect the calendar of what nature offers. If you come back more times you’ll find new pizzas every time on our menu according to the changing of the seasons....
Extra Virgin Olive Oil Pairing: Terre del Marchesato, a blend of Frantoio and Leccino. Clear in color, with an intense green hue and golden reflections. On the nose, it presents delicate and enveloping aromas of aromatic herbs and hay. The taste is bold and harmonious, with almond notes, slightly peppery and bitter, made from olives harvested at the right stage of ripeness.
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Last updated: 19.6.2025 1:38
SOAVE
Plum Tomato DOP, Taggiasca Olives, Cucunci from Salina “Flowers of Capers” DOP/S.F.*.
After cooking: Red Tuna from Mediterranean Sea, anchovies from Cetara, Basil.
(Please be careful of hand pitted olives)
"We don't cut the pizzas, they are served whole."
I WANTED PULLED PORK BUT...
NEW
Fiordilatte, Pulled Pork.
After Baking: Steccata di Morolo melted with a Torch, Homemade Barbecue Dressing, served in a smoked cloche, Bourbon Whiskey Sprayed, and Glassy Basil.
"This pizza is served sliced, it is recommended to eat it with your hands."
