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 Smell
...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...
Paired Extra Virgin Olive Oil: Oliva Tonda Iblea – Terraliva (Buccheri, SR). Bright green with golden reflections to the eye, it reveals an intense fruitiness on the nose, immediately evoking notes of green tomato, harmoniously blended with fresh hints of aromatic herbs, freshly cut grass, wild almond, and artichoke. On the palate, it fully confirms its elegant intensity, proving to be seductive and captivating, balanced between bitterness and spiciness. An exceptional extra virgin, the quintessence of the volcanic territory where it is born and the avant-garde mind that created it. Certifications: Organic, Kosher, Halal, Slow Food Presidium, and Blockchain
DO YOU LIKE THIS MENU?
Last updated: 19.6.2025 1:02
GELSOMINA
San Marzano Tomato Sauce from Agro Sarnese Nocerino DOP, Pacchetella of Piennolo del Vesuvio Tomato DOP cooked for 6 hours (Reduced), Cucunci of Salina “Fior di Capperi” DOP S.F.*.
After Baking: Cetara Anchovies, Oregano, Pecorino Romano aged 30 months*, Drops of EVO Oil infused with Chili Pepper, Brugal 1888 Gran Reserva Rum Sprayed.
"This pizza is served sliced, it is recommended to eat it with your hands."
SCENT OF THE SEA
NEW
Focaccia with carob dough.
After Baking: Swordfish Girello (Sea Cured Meat), Blue dell’Orso, Strawberry and Basil Jam, Glassy Basil, Pumpkin Seeds, Gin Mare Sprayed at the End.
"This pizza is served sliced, it is recommended to eat it with your hands."
