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...
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.
DO YOU LIKE THIS MENU?
PETUNIA
NEW
San Marzano Tomato from Agro Sarnese - Nocerino DOP, N’Duja from Spilinga.
After Baking: Spicy Ventricina from Vastese S.F, Stracciata from Andria, Chili Pepper Fillets, Drops of Extra Virgin Olive Oil infused with Habanero Pepper, Fresh Basil.
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.
