SPECIAL PIZZAS

Yellow datterino tomato sauce and fiordilatte.
Finished with: Parma cured ham, arugula pesto, Grana Padano D.O.P. wafers, almond flakes, black poppy seeds, basil, and extra virgin olive oil.

Zucchini cream and buffalo mozzarella.
On top: Parma cured ham, local stracciatella, yellow and red semi-dry cherry tomatoes, black truffle shavings, crystallized basil, extra virgin olive oil.

Yellow Solonia cherry tomato sauce.
On finishing: Nebrodi lard, black pepper pecorino cheese, semi-dry red cherry tomatoes, honey, walnuts, crystallized basil, extra virgin olive oil.

Fiordilatte
After baking: Speck, drops of white truffle cream, semi-dried yellow cherry tomatoes, red wine spheres, crystallized basil and extra virgin olive oil.

San Marzano DOP tomato, Fior di latte mozzarella, high quality Rovagnati spicy salami, aubergines, crumbled egg.

Pizza bread base
Finished with: local stracciatella, red shrimp, semi-dried yellow cherry tomatoes, lamb's lettuce, citrus zest, crystallized basil, extra virgin olive oil

fior di latte mozzarella.
on serving: salmon, arugula pesto, semi-dry yellow datterino tomatoes, stracciatella, chopped pistachios and lemon zest, basil and extra virgin olive oil.

Fior di latte mozzarella, mushrooms, crispy bacon, Parmesan shavings, basil, and extra virgin olive oil

fior di latte mozzarella. At the end: high quality Rovagnati mortadella, burrata, pistachio cream and chopped pistachios.

San Marzano DOP tomatoes, fior di latte mozzarella
After baking: Rovagnati high-quality herb-cured cooked ham, artichokes with stem, sun-dried cherry tomatoes, basil pesto, burrata, black poppy seeds, crystallized basil, extra virgin olive oil.

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