…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 Taste<\/h2>\n
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0 0 0 2px<\/p>\nOlio Evo abbinato: Selezione Ciera Monocultivar Biologico \u2022 Azienda La Ciera Dei Colli \u2022 L\\’olio, fruttato di colore verde, ha un profilo aromatico caratterizzato da sentori di erba, mandorla, mela ed erbe aromatiche.
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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
https:\/\/www.luppoloefarina.com\/wp-content\/uploads\/pdfmenu\/11_Luppolo&Farina_Men\u00f9_A4_Il_Gusto_Gf.jpg<\/a>
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#efd694<\/p>\nDOWNLOAD PDF
https:\/\/www.luppoloefarina.com\/wp-content\/uploads\/pdfmenu\/11_Luppolo&Farina_Men\u00f9_A4_Il_Gusto_Gf.pdf<\/a>
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…Its dough is made with Italian ingredients by big and little producers able to guarantee high qualitative standards, like the flour of the mill on the Clitunno or the integral sea salt hand harvested.<\/p>\n
The toppings of pizzas tell the Italian gastronomic story, they come from local and national artisans, when possible, they are biological and\/or Km0. The toppings of pizzas follow the seasonality and respect the time of what nature offers. If you come back to meet us more times you\u2019ll always find in our menu new pizzas as the seasons change…
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Fiordilatte L.F. Pacchetella of Red Datterino from Piennolo of Vesuvio DOP. After cooking: rocket, Bassiano Ham smoked with Beech Tree, 30 months Parmigiano Reggiano of red Mountain Cows IGP*. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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Plum Tomato from Agro Sarnese – Nocerino DOP, Taggiasca Olives, Cucunci from Salina \u201cFlowers of Capers\u201d DOP. After cooking: Red Tuna from Mediterranean Sea, Artichokes from Cetara DOP, Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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Fiordilatte L.F. After cooking: Norwegian Smoked Salmon, Stracciata L.F., Rocket, Green Pepper with Lemon. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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Fiordilatte L.F. After cooking: Bassiano Ham Smoked with Beech Tree, Pesto of Sicilian Pistachio, Stracciata L.F., Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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Fiordilatte Bocconcino L.F. Cheek Lard of Black Pig, Baked Potatoes. After cooking: Sticks of Potatoes from Fucino IGP aromatized with Smoked Paprika, 30 months Parmigiano Reggiano of Mountain Red Cows IGP *Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
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Stracciata di Andria SL, Olive Taggiasche, Zucchine Pepe Rosa e Capperi, Acciughe di Cetara, Confettura di Peperoncino, Julienne di Pomodori Secchi Siciliani, Basilico e Olio Evo.
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Fiordilatte S.L., Prosciutto di Bassiano, Stracciata di Andria S.L., Fichi, confettura di Peperoncino, Basilico e Olio Evo.
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auto<\/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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