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Every pizza is a work of art, designed to express the perfect balance between taste and lightnessPizza No. 4
Buffalo mozzarella from Caseificio Primavera (Battipaglia), yellow cherry tomatoes in juice, datterini tomatoes, basil emulsion, wild oregano, fresh basil
Pizza No. 9
Mutti tomato pulp, buffalo mozzarella from Caseificio Primavera (Battipaglia), wild Cantabrian anchovies, Taggiasca olives in EVO oil (Iposea), sun-dried Sicilian tomatoes, fresh basil emulsion with EVO oil, wild oregano
Pizza No. 11
Mutti tomato pulp, fresh basil, smoked provola cheese from Caseificio Beneduce (Naples), pan-seared eggplant with herbs and aromatic oil, Asiago speck by Fior di Maso, 24-month aged Grana Padano flakes, rosemary oil, wild oregano
Pizza No. 13
Mutti tomato pulp, buffalo mozzarella from Caseificio Primavera (Battipaglia), fresh basil, peppered pancetta (Salumificio Magnoni), Tropea IGP red onion, wild oregano and a sprinkle of Grana Padano
Pizza No. 14
Smoked provola from Caseificio Beneduce (Naples), Brazzale Taleggio PDO, porcini mushroom cream, Asiago speck by Fior di Maso
Pizza No. 3
Mutti tomato pulp, buffalo mozzarella from Caseificio Primavera (Battipaglia), Sulmona red garlic, Pecorino Romano, whole black peppercorns, wild oregano, fresh basil
Pizza No. 10
Mutti tomato pulp, buffalo mozzarella from Caseificio Primavera (Battipaglia), fresh spinach, yellow cherry tomatoes in juice, tuna, Tropea IGP red onion, wild oregano
Pizza No. 18
Mantuan pumpkin cream, buffalo mozzarella from Caseificio Primavera (Battipaglia), Brazzale Taleggio PDO, pork jowl (Salumificio Bechèr), fresh thyme
Pizza No. 1
Mutti tomato pulp, smoked provola cheese from Caseificio Beneduce (Naples), Mantuan pumpkin cream, artisanal “Zia” salami (Salumificio Magnoni), Brazzale Taleggio PDO
Pizza No. 2
Buffalo mozzarella from Caseificio Primavera (Battipaglia), Neapolitan friarielli by O’ Sole ‘e Napule, oven-roasted rosemary potatoes, wild Cantabrian anchovies, Taggiasca olives in EVO oil (Iposea)
Pizza No. 5
Fresh basil and EVO oil emulsion, smoked provola from Caseificio Beneduce (Naples), IGP pork sausage (Tastasale), sun-dried Sicilian tomatoes, Cuore di Monte Pecorino
Pizza No. 8
Mutti tomato pulp, Beneduce fior di latte (Naples), peppered pancetta (Salumificio Magnoni), datterini tomatoes, IGP pork sausage (Tastasale), fresh rosemary
Pizza No. 6
Mutti tomato pulp, buffalo mozzarella from Caseificio Primavera (Battipaglia), Iberian Bellota chorizo (Casalba), sun-dried Sicilian tomatoes, smoked ricotta from Ca’ Cattel
Pizza No. 7
Mutti tomato pulp, Beneduce fior di latte (Naples), datterini tomatoes, Taggiasca olives in EVO oil (Iposea), Spilinga ‘nduja (San Vincenzo)
Pizza No. 12
Mutti tomato pulp, buffalo mozzarella from Caseificio Primavera (Battipaglia), Iberian Bellota chorizo (Casalba), blend of semi-aged Pecorino cheeses, Cuore di Monte Pecorino flakes
Pizza No. 15
Mutti tomato pulp, Beneduce fior di latte (Naples), Iberian Bellota chorizo (Casalba), Neapolitan friarielli by O’ Sole ‘e Napule, Taggiasca olives in EVO oil (Iposea)
Pizza No. 16
Mutti tomato pulp, IGP Andria burrata, wild Cantabrian anchovies, Cetara anchovy essence PDO, wild oregano
Pizza No. 17
Spilinga ‘nduja base (San Vincenzo), smoked provola from Caseificio Beneduce (Naples), Iberian Bellota chorizo (Casalba), chopped Calabrian DOP chili peppers in EVO oil, yellow cherry tomatoes
