…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
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The Touch<\/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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0px 0px 0px 0px<\/p>\nDOWNLOAD JPG
https:\/\/www.luppoloefarina.com\/wp-content\/uploads\/pdfmenu\/10_Luppolo&Farina_Men\u00f9_A4_Il_Tatto_L_Udito_Gf.jpg<\/a>
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#efd694<\/p>\nDOWNLOAD PDF
https:\/\/www.luppoloefarina.com\/wp-content\/uploads\/pdfmenu\/10_Luppolo&Farina_Men\u00f9_A4_Il_Tatto_L_Udito_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>\nCACIO AND PEPE<\/h4>\n
Fiordilatte L.F.. After cooking: Past 30 months Roman Pecorino, Black Pepper, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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right<\/p>\n<\/i>\nNAPULEEE<\/h4>\n
Plum Tomato from Agro Sarnese – Nocerino DOP, Fiordilatte Bocconcino L.F.. After cooking: Antichoes from Cetara DOP, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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right<\/p>\n<\/i>\nHOMAGE TO THE SOUTH<\/h4>\n
Fiordilatte Bocconcino L.F. Zests of Bio Lemon. After cooking: Red Tuna from Mediterranean Sea, Pesto of Sicilian Pistachio, Petals of Edible Flowers, Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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right<\/p>\n<\/i>\nLADY ALTERNATIVE PIZZA DEDICATED TO \\”DONNA PAOLA\\” NEW<\/h4>\n
Fiordilatte L.F. Taggiasca Olives. After cooking: Speck from Sauris, Pesto of walnuts, Petals of Roses, Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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Focaccia. After cooking: Bresaola of Bull of Gi\u00f2 Porro, Stracciata L.F. Pesto of Sicilian Pistachio, Fresh Basil, Zests of Bio Lemon. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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Cream of Red Turnip, Winter Escarole, Pacchetella of Cherry Tomato from Piennolo of Vesuvio DOP, Yellow Datterino of Vesuvio, Cucunci from Salina \u201cFlowers of Capers\u201d DOP\/P.F.. After cooking: Little Red Tuna from Mediterranean Sea, Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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right<\/p>\n<\/i>\nCACIO, PEPE E FIORI DI ZUCCA NON DIRE AL CONTADINO QUANTO \u00c8 BONO IL CACIO CON LE PERE NEW<\/h4>\n
Fiordilatte e Stracciata di Andria S.L., Pecorino S.L., Pere Marinate alla Birra G.F., Fiori di Zucca, Confettura di Albicocche \\”Pellachiella del Vesuvio\\”, Basilico e Olio Evo.
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Simone Taglienti\\’s Five Senses Gluten Free<\/h5>\n
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