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 oil used: Saint Anna, a blend of olive oil mill, Leccino, Moraiolo and Itrana - olive oil mill Verolani Hills - tasty for the palate, it’s green with golden reflexes, fruity scents and a high and lasting taste, with bitter and spicy notes.
DO YOU LIKE THIS MENU?
WALKING IN TUSCANY
NEW
Bufala from Amaseno. After cooking: Saddle of Cintale (Lonzardo of Pig of cinta senese crossed with Boar), Liquiri (tender Vaccino cheese sharpened with Dust of liquorice root, Vodka of salad caramel Stolichnaya), Cream of bitter cacao Hpme Made, Crumb of hazelnut, Dust of Bitter Cacao, Drops of Extra Virgin Oil aromatized with habanero chili pepper, Gin Hoppy (made with Mosaic hop) vaporized and Vitrified basil.
MY INSANITY
NEW
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.
AT DINNER WITH JOE PORRO
NEW
Fiordilatte. After Cooking: Bresaola of Black Angus, Stracciata, Figs, Honey of Tabacchero Chestnut, Kenticky Tobacco, 8 years Hampden Rhum, Mezcal alipus, Honey of eucalyptus from Sibillini mountains) Vaporized Brugal Rhum 1888 Great Reserve, Edible Flowers and Basil.
