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 Sight
... Its dough is made 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 picked 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 the food and that predisposes us to the colours of 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 used: Alfredo Cetrone in Itrana Monocultivar Selection - Alfredo Cetrone’s Farm - To the sight it appears clear, of a fine deep green colour - it presents itself complex and captivating, characterized by strong grassy smells with marked scents of artichoke, cardoon and tomato - To the taste it is strongly spicy, of big structure and elegance.
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GIUDITTA II
NEW
Cream of pumpkin, Fiordilatte. After Cooking: Classic Bonfatti Bologna Mortadella, Burrata from Andria, Chips of 30 months Parmigiano, Glaze of Balsamic Modena vinegar, Candied Corbarino, Edible Flowers, Basil.
BREAKFAST ON THE LAWN
NEW
Focaccia. After Cooking: Lonzino of Cintale marinated with Vinsanto (Pig Lonzino of cinta senese crossed with boar) Stracciata from Andria, the Corsaro ( Bufalino cheese sharpened with 8 years Rum Hampden, Raisin, Cocoa Beans by Claudio Corallo, Malt Orzo) Ham of Apricots “Pellachiella from Vesuvius and Vitrified Basil.
