Categoria piatto: Pinsa Romana-en

Radicchio cream and friarielli greens

vegan

Marinara with Cantabrian anchovies 

Creamy artichoke, smoked salmon, fennel and mint

Buffalo mousse, bluefin tuna tartare and grated lemon zest

Gorgonzola cream, Capocollo from Martina Franca and walnuts

Potatoes, guanciale, Pecorino Romano cream and crispy onion

Buffalo mozzarella from Battipaglia added after baking, confit cherry tomatoes, extra virgin olive oil and oregano