…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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The Smell<\/h2>\n
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0 0 0 2px<\/p>\nExtra Virgin Oil used: Mono Cultivar Moraiolo Selection – Raffaele\u2019s Hills Farm – To the sight emerald green – to the smell it presents a medium green fruity with scents of grass, cardoon, chicory and hull of green almond – To the taste it confirms the olfactory notes mixed to a medium persistence and a fragrance among fruity, bitter and spicy.
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hide-desktop hide-laptop hide-tablet hide-mobile<\/p>\nExtra Virgin Oil used: Mono Cultivar Moraiolo Selection – Raffaele\u2019s Hills Farm – To the sight emerald green – to the smell it presents a medium green fruity with scents of grass, cardoon, chicory and hull of green almond – To the taste it confirms the olfactory notes mixed to a medium persistence and a fragrance among fruity, bitter and spicy.
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0px 0px 0px 0px<\/p>\nDOWNLOAD JPG
\/wp-content\/uploads\/pdfmenu\/09_Luppolo&Farina_Men\u00f9_A4_La_Vista_L_Olfatto_Gf.jpg<\/a>
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#efd694<\/p>\nDOWNLOAD PDF
https:\/\/www.luppoloefarina.com\/wp-content\/uploads\/pdfmenu\/09_Luppolo&Farina_Men\u00f9_A4_La_Vista_L_Olfatto_Gf.pdf<\/a>
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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..
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center<\/p>\n<\/i>\nALTEA CURA \\”4×4 CHEESE\\”<\/h4>\n
\tFiordilatte Bocconcino L.F.. After cooking: Stracciata L.F., Past 30 months Pinna Nera Roman Pecorino, 30 months Mountain Parmigiano Reggiano*, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.<\/p>\n
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ERICA THE ONLY MRS \\”CAPRICCIOSA\\”<\/h4>\n
\tPlum Tomato from Agro Sarnese – Nocerino DOP, Champignon Mushrooms. After cooking: Bassiano Ham smoked with Beech Wood, Stracciata L.F., Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.<\/p>\n
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right<\/p>\n<\/i>\nPETUNIA \\”DIAVOLA\\”<\/h4>\n
\tPlum Tomato from Agro Sarnese – Nocerino DOP, Fiordilatte L.F.. After cooking: Stracciata L.F. , Spicy Ventricina from Vastese L.F., Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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right<\/p>\n<\/i>\nMELISSA VEGAN NEW<\/h4>\n
\tWinter Escarole, Taggiasca Olives, Tigerskin Cherry Tomato of Vesuvio. After cooking: Crumbled Tarallo, Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.<\/p>\n
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right<\/p>\n<\/i>\nANEMONE \\”AMATRICIANA\\”<\/h4>\n
\tPlum Tomato from Agro Sarnese – Nocerino DOP, Cheek Lard of Black Pig, Fiordilatte L.F.. After cooking: Past 30 months Pinna Nera Roman Pecorino, Black Pepper, Basil, Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.<\/p>\n
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\tCream of Red Turnip, Fiordilatte Bocconcino L.F., Potatoes. After cooking: Smoked Norwegian Salmon, Stracciata from Andria L.F., sticks of Potatoes from Fucino IGP aromatized with smoked paprika. Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.<\/p>\n
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right<\/p>\nDO YOU LIKE THIS MENU? <\/h3>\n
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center<\/p>\nRESERVE A TABLE HERE
https:\/\/tinyurl.com\/yxagwteb\/<\/a>
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Simone Taglienti\\’s Five Senses Gluten Free<\/h5>\n
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