Our folded pizza base filled with artisanal porchetta from Amiata (Norcineria Carlo Pieri), baked potato slices, and Maremma saffron pecorino cream. A true delight!

Potato gratin with Agerola fior di latte on a base of organic walnut cream and sautéed porcini mushrooms

Sautéed porcini mushrooms on a base of Genoese onion, Agerola fior di latte, lard of semi-free range Maremma black pig, drops of fossa pecorino cream with rosemary, and toasted hazelnut crumble.

Sautéed porcini mushrooms on a Genovese onion base, Agerola fior di latte, roasted potatoes, drops of rosemary-infused fossa pecorino cream, and toasted hazelnut crumble

Fior di latte from Agerola on a Jerusalem artichoke cream base, wood-roasted artisanal cooked ham, roasted artichoke, sautéed cardoncelli mushrooms, and 30-month aged Parmigiano Reggiano foam.

Organic lard "macchiaiola maremmana" black pig, placed at the end of cooking on Agerola fior di latte, salted zabaglione, and grated black truffle.

Black piglet sausage "macchiaiola maremmana" on Vesuvian yellow cherry tomato sauce, Agerola fior di latte, cardoncelli mushrooms, and organic sheep guttus (Farm "La Parrina")

Leave us a Review

Are you enjoying your experience?