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 Touch
...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...
Extra Virgin Olive Oil Pairing: Barone EVOO DOP Cilento. Azienda Agricola Vitivinicola Barone. A blend of Pisciottana, Rotondella, Ogliarola, Frantoio, Salella, and Leccino, with a mild and delicate taste of fresh olives, fundamentally sweet with barely perceptible lively notes of bitterness and spiciness.
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Last updated: 19.6.2025 1:15
KM 0
NEW
Buffalo Mozzarella from Campania, Funghetto Eggplants with Pachino revisited with Beer, Cheek Lard of Black Pig.
After cooking: Buffalo Mozzarella from Campania, grilled aubergine, Blu from Picinisco and Peels of Fried Aubergine, Fresh Basil.
"We don't cut the pizzas, they are served whole."
MY INSANITY
Focaccia.
After Cooking: Tufts of Natural Ricotta, Anchovies from Cetara, Raisin drowned in Bourbon Whiskey, Ham of plums from Arpino, Bear Blu (Creamy Bufalino Cheese sharpened with blueberries, Honey of chestnut from Sibillini Mountains),vaporized Bourbon Whiskey and vitrified basil.
"We don't cut the pizzas, they are served whole."
TRIBUTE TO MAZZARA
NEW
Carob dough focaccia.
After Cooking: Red Shrimp Tartare, Homemade Ginger Mayonnaise, Mullet Bottarga Crumble with Pistachio and Armagnac, Red Lemon Caviar, Drops of EVO Oil with Trombolotto.
"This pizza is served sliced, it is recommended to eat it with your hands."
