Tomato, pecorino romano, fiordilatte, fresh basil and extra virgin olive oil

Cooked ham, buffalo provola, fiordilatte, fried potato croquettes!!!!

Cherry tomato cream, buffalo provola, fried aubergines. Outgoing, 24 month old Parmigiano Reggiano DOP

Pistachio pesto, fiordilatte, artisanal Mortadella "Roberto Passaretta" and datterino tomatoes

Roasted tomato, mozzarella, and mushrooms. To finish, roasted cooked ham, Jerusalem artichoke cream, and black olive powder

Fiordilatte cheese and seasonal vegetables, with different
consistencies and processes

fiordilatte and oil. Output: wild rocket, Parma ham, flakes of 24 month Parmigiano Reggiano

white pizza only mozzarella (you can add any ingredient!!!)

Rosate and smoked tomato. In exit, local
sourced buffalo treccia cheese (product Km0),
Verdemare olive oil (Az. Di Russo), grated
provolone Recco cheese, basil powder

Tomato cream, buffalo provola, pepper and yellow datterino tomatoes

Eggplant, fiordilatte, buffalo provola, sausage, spicy oil

Buffalo provola, roast beef, shitake mushrooms and truffle

Sausage, mushrooms sautéed in buffalo butter and fiordilatte. Outgoing, fresh truffle.

Tomato, dried tomato cream, oregano, garlic cream

Fiordilatte cheese, and blu di bufala cheese. In exit, buffalo ricotta
mousse, provolone Recco cheese,prickly pears jam and coffee pearls

Fiordilatte, artisan sausages, fried potatoes

Tomato only base. You can add as many ingredients as you want!

Pizza filled with fiordilatte, buffalo ricotta and salami

white base with fiordilatte and datterino tomatoes

Cream of turnip tops, fiordilatte, octopus tentacles, black olive powder and crusco pepper powder