{"id":1079,"date":"2023-04-08T00:50:06","date_gmt":"2023-04-07T22:50:06","guid":{"rendered":"https:\/\/www.luppoloefarina.com\/menu-pizzeria-i-5-sensi-la-vista\/"},"modified":"2026-04-23T00:28:48","modified_gmt":"2026-04-22T22:28:48","slug":"menu-pizzeria-i-5-sensi-la-vista","status":"publish","type":"page","link":"https:\/\/www.luppoloefarina.com\/en\/menu-pizzeria-i-5-sensi-la-vista\/","title":{"rendered":"Pizzeria Menu – The 5 Senses: The Sight"},"content":{"rendered":"

DIV CLASSICHE<\/p>\n

The five senses<\/h2>\n

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\u2026With 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\u2026<\/blockquote><\/div>\n
DIV CLASSICHE
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DIV CLASSICHE<\/p>\n

THE 5 SENSES<\/h6>\n

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The Sight<\/h2>\n

… 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.
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DOWNLOAD PDF
https:\/\/www.luppoloefarina.com\/wp-content\/uploads\/pdfmenu\/5sensi_vista.pdf<\/a>
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\u201cMY PIZZAS WERE BORN FROM A STUDY, FROM A RESEARCH OF EXCELLENT RAW MATERIALS AND DIFFICULT PROCESSING TECHNIQUES. TO NOT TO ALTER THE RIGHT BALANCE OF THE INGREDIENTS WE CAN\u2019T MODIFY ANYTHING.\u201d
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5<\/p>\n

…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…
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Extra virgin olive oil used: Alfredo Cetrone in Itrana Monocultivar Selection – Alfredo Cetrone\u2019s 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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DO YOU LIKE THIS MENU? <\/h3>\n

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RESERVE A TABLE HERE
https:\/\/tinyurl.com\/yxagwteb\/<\/a>
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LA GUERNICA PABLO PICASSO – AGAINST ALL FORMS OF WAR!
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\tNEW<\/h4>\n

Fior di latte.
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\tAfter Baking: Smoked Salmon, Burrata from Andria, Precious (pesto) of Pistachio and Lemon, Pistachio Crumble, Pistachio Powder on the Crust, Sorrento Lemon Zest, Edible Flowers, Fresh Basil, Lemon Pepper, Drops of Lemon Oil, Gin Mare Sprayed at the End.
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Recommended Beer: Brinkhoff\u2019s
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\t Recommended Wine: Chardonnay<\/p>\n

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\u20ac 24.00\u00a0\u00a0\u00a0<\/a>\u00a0\u00a0\u00a0<\/a><\/h4>\n

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ISCHIA CORINNE FOUCOUIN (FRANCIA)
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Fiordilatte.
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\tAfter Baking: Tuna Bresaola (Sea Cured Meat), Stracciata from Andria, Sublime Pistachio and Lemon Pesto, Pistachio Powder on the Crust, Lemon Zest, Glassy Basil.
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Recommended Beer: Guinness
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\t Recommended Wine: Primula Rosa<\/p>\n

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OFF THE MENU Following the Seasonality of Raw Materials<\/h4>\n

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MY FREEDOM SALVO DISTEFANO (A pizza that I dedicated to the Master Franco Califano)
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Focaccia.
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\tAfter cooking: Tartare Of Angus Bull, Lime Mayonnaise, marinated egg yolk grated, White Pepper, Seeds of Black Sesame, Leaves of edible Gold.
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Suggested Beer Norbertus Kardinal
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\t Suggested Wine Ribolla Gialla Muzic<\/p>\n

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GIUDITTA II GUSTAV KLIMT
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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.
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Suggested Beer Soul Kiss
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\t Suggested Wine Franciacorta Saten Elisabetta Abrami<\/p>\n

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BREAKFAST ON THE LAWN EDUARD MANET
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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 \u201cPellachiella from Vesuvius and Vitrified Basil.
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Suggested Beer Atomic
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\t Suggested Wine Valdobbiadebe Brut Cartizze<\/p>\n

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GIUDITTA II GUSTAV KLIMT
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\tNEW<\/h4>\n

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.
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Suggested Beer Soul Kiss
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\t Suggested Wine Franciacorta Saten Elisabetta Abrami<\/p>\n

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\\’O SOLE MIO ALFREDO MAZZUCCHI AND EDOARDO DI CAPUA
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Focaccia. After cooking: Valerian, Summer Melon, Bassiano Ham smoked with beechwood, tufts of Natural ricotta, black seeds of sesame, edible flowers, Crumble of Apulian Frisella with Rosemary STG.
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Suggested Beer Abra Cadabra<\/p>\n

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THE FIANCEE GIACOMO BALLA
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Focaccia. After cooking: Smoked Norwegian Salmon, Burrata from Andria, Granellone and Sicilian Almonds Pesto, Julienne of Zucchini steamed with Beer, Pink Pepper and Edible Flowers, Cream of Oranges, Drops of Extra Virgin Oil aromatized with Orange.
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Suggested Beer Guinnes<\/p>\n

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LA MAJA DESNUDA FRANCISCO GOYA
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Focaccia. Dopo Cottura: Carpaccio di Black Angus, Pere Conference Biologiche di Cuneo, Stracciata Pugliese di Andria, Sesamo Nero, Valeriana, Crema di Trombolotto di Sermoneta, Gocce d\\’Olio Evo Aromatizzato al Limone, Petali di Fiori Eduli.
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Birra Consigliata Abra Cadabra<\/p>\n

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MONNA LISA LEONARDO DA VINCI \"\" \"\" <\/h4>\n

Focaccia. Dopo Cottura: Speck D\u2019Anatra, Crema di Arance Siciliane Bio, Stracciata Pugliese di Andria, Arancio Candito Siciliano, Scaglie di Cioccolato Militare, Gocce d\\’olio Evo Aromatizzato all\u2019Arancio, Cristalli di Sale, Petali di Fiori Eduli. Olio Evo abbinato: Alfredo Cetrone in Selezione Itrana Monocultivar.
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GIUDITTA II GUSTAV KLIMT
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Bocconcino Fior di Latte. Dopo Cottura: Fior di latte, Mortadella di Bologna classica Bonfatti S.F.*, Burrata di Andria IGP, Crema di Zucca, Scaglie di Parmigiano 30 mesi*, Glassa di Aceto Balsamico di Modena, Pomodorino Semi Dry, Fiori Eduli, Basilico. Olio Evo abbinato: Alfredo Cetrone in Selezione Itrana Monocultivar.
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LA CARMEN GEORGE BIZET
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\t(Pizza da me dedicata a mio Suocero) NEW<\/h4>\n

Datterino Giallo, Guanciale di Maiale Nero, Cipolla Rossa di Tropea Cotta alla Birra, Olive Taggiasche. Dopo Cottura: Burrata di Andria, Confettura di peperoncino, Fiori Eduli, Basilico e Gocce d\\’olio Evo aromatizzato al Basilico. Olio Evo abbinato: Alfredo Cetrone in Selezione Itrana Monocultivar. (Si prega di fare attenzione alle olive denocciolate\u00a0a mano)
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OLYMPI\u00c0 \u00c9DOUARD MANET \"\" \"\" <\/h4>\n

Bocconcino di Fiordilatte. Dopo Cottura: Blu di Picinisco, Primo Sale di Capra, Stracciata Pugliese di Andria, Crema di Limoni di Sorrento, Polvere di Caff\u00e8 del Nicaragua \u201cXarisma\u201d, Petali di Fiori Eduli, Gocce d\\’Olio Evo Aromatizzato al limone, Basilico. Olio Evo abbinato: Alfredo Cetrone in Selezione Itrana Monocultivar.
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LA FAVOLA MIA PIERO PIZZI CANNELLA \"\" \"\" \"\" \"\" (Pizza da me dedicata al Maestro Renato Zero) NEW<\/h4>\n

Focaccia. Dopo Cottura: Spuma di Bazza (spuma di guanciale di cintale), Topping di Cioccolato e Cardamomo, Semi di Papavero, Zeste di Limone, Steccata di Morolo affumicata al Faggio Grattuggiata, Gin Hoppy (fatto con il luppolo Mosaic) Vaporizzato, Menta fresca. Olio Evo abbinato: Alfredo Cetrone in Selezione Itrana Monocultivar.
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VENERE DI URBINO TIZIANO \"\" \"\" \"\" NEW<\/h4>\n

Focaccia. Dopo Cottura: Valeriana, Salmone Affumicato, Confettura di Mango Siciliano, Melagrana, Panna Acida, Mix Petali di Fiori e Olio Evo.
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DO YOU LIKE THIS MENU? <\/h3>\n

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RESERVE A TABLE HERE
https:\/\/tinyurl.com\/yxagwteb\/<\/a>
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Simone\u2019s five senses<\/h5>\n

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DIV CLASSICHE The five senses DIV CLASSICHEjustifyjustifyleft DIV CLASSICHE 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.Titolo H e [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":897,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1079","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nPizzeria Menu. The 5 senses: the Sight. Luppolo e Farina<\/title>\n<meta name=\"description\" content=\"Pizzeria Menu. The 5 senses: the Sight. Read or Download PDF\/JPG Luppolo and Farina Isola del Liri. 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