{"id":1099,"date":"2023-04-08T01:30:15","date_gmt":"2023-04-07T23:30:15","guid":{"rendered":"https:\/\/www.luppoloefarina.com\/menu-pizzeria-i-5-sensi-il-gusto\/"},"modified":"2026-04-24T00:33:27","modified_gmt":"2026-04-23T22:33:27","slug":"menu-pizzeria-i-5-sensi-il-gusto","status":"publish","type":"page","link":"https:\/\/www.luppoloefarina.com\/en\/menu-pizzeria-i-5-sensi-il-gusto\/","title":{"rendered":"Pizzeria Menu – The 5 Senses: The Taste"},"content":{"rendered":"

DIV CLASSICHE<\/p>\n

The five senses<\/h2>\n

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…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…<\/blockquote><\/div>\n
DIV CLASSICHE
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DIV CLASSICHE<\/p>\n

THE 5 SENSES<\/h6>\n

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The Taste<\/h2>\n

…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.
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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 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…
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The ingredient that gives distinctiveness to the dough, the Beer, is part of our secret recipe, the dough lasts from 24 to 48 hours and it is cooked in an oven made of refractory stone. The toppings of the pizza tell the gastronomic Italian story, they come from local and national artisans, when possible they\u2019re biological and\/or km0. The condiments of the pizzas follow the season and respect the calendar of what nature offers. If you come back more times you\u2019ll find new pizzas every time on our menu according to the changing of the seasons….
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Extra Virgin Oil used: DESIDERIUM Monocultivar \u201c100% olive oil Mill\u201d Fraioli Hill. To the smell it\u2019s fruity grassy notes, of medium intensity, with olive, fresh green and vegetal notes. To the taste you can notice a good balance, at the end you can perceive a spicy and bitter taste in a perfect harmony.
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DO YOU LIKE THIS MENU? <\/h3>\n

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RESERVE A TABLE HERE
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SOAVE
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Plum Tomato DOP, Taggiasca Olives, Cucunci from Salina \u201cFlowers of Capers\u201d DOP\/S.F. *. After cooking: Red Tuna from Mediterranean Sea, anchovies from Cetara, Basil.(Please be careful of hand pitted olives)
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Suggested Beer Guinnes<\/p>\n

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OLD LION
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\tA pizza dedicated to the Supporters of Frosinone Team
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Fiordilatte. After cooking: Steccata of Morolo fused with a small pipe, Basket of Mountain red Cows 30 Months Parmigiano Reggiano IGP*, tufts of Natural Ricotta, Grain of Truffle hazelnut, Pesto of Sicilian hazelnut, ham of extinct Sheep, Edible Flowers and Basil.
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Suggested Beer Atomic<\/p>\n

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THE WOMAN IN YELLOW
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\tA pizza that I dedicated to Angela Lansbury the famous Jessica B. Fletcher
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NEW <\/h4>\n

Yellow Cherry Tomato 3 hours cooked sauce, Fiordilatte, Aubergines with Mushrooms with Pachino revised with Beer. After cooking: Cream of 30 months Grated Parmigiano Reggiano of Mountain red Cows IGP*, Peels of Fried aubergine, Drops of Extra Virgin Oil aromatized with Basil, Fresh Basil.
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Suggested Beer: All<\/p>\n

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STIMOLANTE <\/p>\n

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Crema di Carciofi, Carciofi spadellati. Dopo Cottura: Soffice Groppa di Cintale (Lonzardo di Maiale di Cinta Senese incrociato con Cinghiale), Carciofino alla Brace, Mentuccia Fresca, ciuffi di Ricotta Naturale, Crumble di Pan Grattato al Curry e Paprika, Aromatizzato all\u2019Aglio Rosso di Castelliri (FR), Fiori Eduli e Pecorino di Picinisco.
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Birra Consigliata Weiss<\/p>\n

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EVER YOUNG <\/p>\n

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Steccata di Morolo, Macinato di Maiale Nero cotto alla Birra Rossa, Patate del Fucino IGP. Dopo Cottura:
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Stick di Patate del Fucino IGP aromatizzate alla Paprika Affumicata, Crema di Parmigiano Reggiano di Vacche Rosse di Montagna 30 mesi IGP*, Basilico.
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Birra Consigliata Delirium Tremens<\/p>\n

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HEIDI
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\tAMA-TRICIANA (secondo la mia visione)
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Salsa di Pomodoro S. Marzano dell\\’Agro Sarnese Nocerino DOP, Pacchetella di Pomodorino del Piennolo del Vesuvio DOP cotto 6 Ore (Consumato), Fiordilatte di Napoli, Guanciale di Maiale Nero, Pecorino Romano 36 Mesi. Dopo Cottura: Pecorino Romano 36 Mesi, Pepe Nero. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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IL BOSCO MAGICO <\/p>\n

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Porcini Trifolati del Campesino, Steccata di Morolo. Dopo Cottura: Porcocervo Friulano, Ciuffi Di Fuscella (Crema di Ricotta) Napoletana, Gherigli e Pesto di Noci, Aghi di Rosmarino, Gocce d\\’Olio Evo aromatizzato al Rosmarino. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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FANTASIA D\\’AUTUNNO <\/p>\n

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Crema di Zucca, Macinato di Maiale Nero cotto alla Birra Rossa, Porcini Trifolati del Campesino, Fiordilatte di Napoli. Dopo Cottura: Pesto di Prezzemolo, Zucca Croccante, Confettura di Peperoncino. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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PIACEVOLE
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\t… ASCAPECE 3.0
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NEW <\/h4>\n

Olive Taggiasche, Zucchine Ascapece Marinate alla Birra e Aceto di Mele con Pepe Rosa e Capperi. Dopo Cottura: Acciughe di Cetara IGP, Burrata di Andria, Confettura di Peperoncino, Julienne di Pomodori Secchi Siciliani, Terra di Olive Taggiasche, Pepe Bianco, Basilico. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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DUCHESSA <\/p>\n

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Bocconcino Fiordilatte. Dopo Cottura: Mortadella di Bologna Classica Bonfanti S.F.*, Ciuffi Di Fuscella (crema di ricotta) Napoletana, Granella di Pesto di Pistacchio Siciliano, Basilico fresco. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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SUBLIME
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\t… MICA PIZZA E FICHI
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(Pizza fattibile secondo la reperibilit\u00e0 e stagionalit\u00e0 del frutto)Bocconcino Fiordilatte. Dopo Cottura: Prosciutto di Bassiano, Stracciata, Fichi, Confettura di Peperoncino, Blu di Picinisco, Basilico. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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CACIO, PERE E FIORI DI ZUCCA
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\t…NON DIRE AL CONTADINO QUANTO \u00c8 BONO IL CACIO CON LE PERE
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(Pizza fattibile secondo la reperibilit\u00e0 e stagionalit\u00e0 del frutto)
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Bocconcino Fiordilatte, Fiori di Zucca. Dopo Cottura: Pere Marinate alla Birra, Burrata di Andria IGP,Pecorino e Blue di Picinisco, Confettura di Albicocche, \\”Pellachiella del Vesuvio\\”, Basilico. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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AGRODOLCE
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Datterino Giallo, Pacchetella di Pomodorino del Piennolo del Vesuvio DOP, Cipolla Rossa di Tropea cotta alla Birra. Dopo Cottura: Tarallo Sbriciolato, Burrata e Basilico fresco. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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INTRIGANTE
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Steccata di Morolo, Bacon Soncino, Prugne. Dopo Cottura: Blue di Picinisco, Pesto di Mandorla, Granellone di Mandorla, Glassa di aceto Balsamico di Modena IGP e Basilico fresco. Olio Evo abbinato: Selezione Ciera Monocultivar Biologico.
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INEBRIANTE \"\" \"\" \"\" \"\" NEW <\/h4>\n

Focaccia. Dopo Cottura: Zeste di Limone, Pesto di Mandorle, Granella di Mandorle, Rosso d\u2019Uovo grattato, Spuma D\u2019Uovo, Bottarga di Piccione, Basilico Fresco e Olio Evo.
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SOLLETICANTE \"\" \"\" \"\" \"\" NEW <\/h4>\n

Focaccia. Dopo Cottura: Stracciata Pugliese di Andria, Mortadella di Gallo Nero Toscano, Mandorle e Pepe Nero, Aceto Balsamico di Visciole Selvatiche di Sermoneta invecchiato 6 anni e Visciole Selvatiche, Granella di Mandorla Siciliana Tostata, Fiori Eduli e Olio Evo.
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PUNGENTE \"\" \"\" \"\" NEW <\/h4>\n

Crema di Zucca, Bocconcino di Fiordilatte. Dopo Cottura: Pecorino di Picinisco, Pesto e Granella di Mandorla Siciliana Tostata, Burrata di Andria IGP, Gel di Basilico e Olio Evo.
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PIACEVOLE ASCAPECE 3.0 \"\" \"\" \"\" \"\" \"\" \"\" \"\" NEW <\/h4>\n

Burrata di Andria IGP, Olive Taggiasche, Zucchine Ascapece Marinate alla Birra e Aceto di Mele con Pepe Rosa e Capperi, Acciughe di Cetara, Confettura di Peperoncino, julienne di Pomodori Secchi Siciliani, Pepe Bianco, Basilico e Olio Evo.
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NON VISIBILE
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SOLLETICANTE SCAFETTA 2.0 NEW<\/h4>\n

Crema e Julienne di buccia di Favetta, fave, pecorino di Picinisco, Ventricina del Vastese S.F.*, panna acida, Crumble di Frisella Pugliese aromatizzata al Rosmarino, confettura di Peperoncino, Basilico e Olio Evo.
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SUBLIME… MICA PIZZA E FICHI \"\" \"\" NEW <\/h4>\n

Fiordilatte, Prosciutto di Bassiano, Stracciata di Andria, Fichi, confettura di Peperoncino, blu di Picinisco, Basilico 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 Taste …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.Titolo H e descrizionejustifyjustifyno-repeat;left [\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-1099","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nPizzeria Menu. The 5 senses: The Taste. Luppolo and Farina<\/title>\n<meta name=\"description\" content=\"Pizzeria Menu. the 5 senses: The Taste. 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