Gourmet Pizzas made with naturally fermented dough

Transcription

1 Gourmet Pizzas made with naturally fermented dough

2 Traditionals N.1 \ Verdesalvia Naturally fermented dough, mozzarella, fresh Pachino tomatoes, crispy sage. N.2 \ Margherita Naturally fermented dough, tomato sauce, mozzarella, fresh basil, and extra virgin olive oil. N.3 \ Marinara Naturally fermented dough, tomato sauce, fresh basil, whole red garlic cloves, dried oregano, and extra virgin olive oil. N.4 \ Four Seasons Naturally fermented dough, tomato sauce, mozzarella, Albenga artichokes, porcini mushrooms, Taggiasca olives, and natural cooked ham. N.5 \ With garden vegetables Naturally fermented dough, mozzarella, grilled eggplant, zucchini, fresh Pachino tomatoes, and fresh baby spinach. N.6 \ With fresh tuna and Tropea onions Naturally fermented dough, tomato sauce, mozzarella, Tropea onions, extra virgin olive oil, and Yellowfin tuna. N.7 \ With pears and Gorgonzola DOP Naturally fermented dough, mozzarella, extra virgin olive oil, pear, walnuts, and gorgonzola. N.8 \ With Cantabricco anchovies and Pantelleria capers Naturally fermented dough, mozzarella, tomato sauce, Cantabrico anchovy filets in olive oil, Pantelleria capers, fresh basil, dried oregano, and extra virgin olive oil. N.9 \ With D.O.P. buffalo mozzarella from Campania Naturally fermented dough, fresh Pachino tomatoes, wild rocket, extra virgin olive oil, and Campania buffalo mozzarella.

3 The National Territory N.1 \ Margherita Our Way Naturally fermented dough, mozzarella, Piennolo del Vesuvio cherry tomatoes (yellow), fresh basil, extra virgin olive oil. N.2 \ With Mediterranean Aromas Naturally fermented dough, mozzarella, tomato sauce, Liguria pesto drizzle, and Cantabrico anchovies in olive oil. N.3 \ With Liguria Pesto Naturally fermented dough, mozzarella, Taggiasca olives, pine nuts, pecorino shavings, and Liguria pesto drizzle. N.4 \ With Mantova pumpkin and Amaretti Naturally fermented dough, mozzarella, gorgonzola, pumpkin, and amaretti biscuits. N.5 \ Fucino potatoes and rapini Naturally fermented dough, mozzarella, pachino tomatoes, rapini, Fucino potatoes, chili peppers, sun-dried tomatoes, ham, and extra virgin olive oil. N.6 \ With DOP Puglia burrata Naturally fermented dough, fresh pachino tomatoes, wild rocket, extra virgin olive oil, and burrata from Puglia. N.7 \ With radicchio from Treviso and amaretti Naturally fermented dough, mozzarella, radicchio, amaretti biscuits, touch of gorgonzola DOP, and acacia honey. N.8 \ With purple potatoes and porcini mushrooms Naturally fermented dough, mozzarella, purple potatoes, porcini mushrooms, and Grana Padano. N.9 \ With pancetta from Piacenta and breadcrumbs Naturally fermented dough, mozzarella, Piacenta pancetta, toasted breadcrumbs, light green sauce, and spicy provolone. N.10 \ With Zibello culatello and Campagnia buffalo mozzarella DOP Naturally fermented dough, extra virgin olive oil, culatello, and Campania buffalo mozzarella. N.11 \ With Arriccia porchetta and honey chestnuts Naturally fermented dough, mozzarella, porchetta, and honey chestnuts.

4 From the Earth N.1 \ With DOP Piennolo del Vesuvio cherry tomatoes and black salt Naturally fermented dough, cherry tomatoes from Piennolo del Vesuvio, and black salt. N.2 \ With escarole and Taggiasca olives Naturally fermented dough, mozzarella, steamed escarole, Cantabrico anchovies, Pantelleria capers, Taggiasca olives, and pine nuts. N.3 \ With sun-dried tomatoes and acacia honey Naturally fermented dough, mozzarella, Taggiasca olives, sun-dried tomatoes, wild rocket, Grana Padano shavings, and acacia honey. N.4 \ With potatoes and IGL Speck Naturally fermented dough, mozzarella, aromatic mountain herbs, steamed potatoes, fried egg, and speck from Alto Adige. From the Ocean N.1 \ With Norwegian salmon and ricotta Naturally fermented dough, mozzarella, goat ricotta, Norwegian salmon, fresh pachino tomatoes, and herbs. N.2 \ With Norwegian salmon and smoked stracciatella Naturally fermented dough, mozzarella, smoked stracciatella, Norwegian salmon, and carpaccio of marinated courgettes. N.3 \ With Adriatic tuna and Trope marinated onions Naturally fermented dough, fresh Piennolo tomatoes, Adriatic tuna in extra virgin olive oil, Tropea marinated onions, cucumber slices, frisée, and Taggiasca olives. N.4 \ With nostrano tuna and Bronte pistacchios Naturally fermented dough, mozzarella, yellowfin tuna, Tropea onions, Bronte pistachios, and mustard drizzle. N.5 \ With yellowfin tuna and Szechuan pepper Naturally fermented dough, yellowfin tuna, fresh pachino tomatoes, Taggiasca olives, DOP buffalo mozzarella from Campania, and Szechuan pepper.

5 Flatbreads N.1 \ The classic Chickpea flour flatbread and extra virgin olive oil. N.2 \ With Tropea onions Chickpea flour flatbread, extra virgin olive oil, and Tropea onions. N.3 \ With Albenga artichokes Chickpea flour flatbread, extra virgin olive oil, and Albenga artichokes. N.4 \ From the sea Chickpea flour flatbread, extra virgin olive oil, and whitebait. N.5 \ With DOP Gorgonzola Chickpea flour flatbread, extra virgin olive oil, and gorgonzola. Pizzate N.1 \ The Classic Crescenza cheese, extra virgin olive oil, tomato sauce, and dried oregano. N.2 \ Verdesalvia Crescenza cheese, extra virgin olive oil, Taggiasca olives, Cantabricco achovies in olive oil, and crispy sage.

6 Focaccias N.1 \ The Recco Crescenza cheese, extra virgin olive oil, and salt. N.2 \ The Recco with rapini and caramelised onions Crescenza cheese, extra virgin olive oil, rapini, and caramelised Tropea onions. N.3 \ The Recco with Zibello culatello and rocket Crescenza cheese, extra virgin olive oil, culatello, and wild rocket. N.4 \ The Recco with truffle Mortadella Crescenza cheese, extra virgin olive oil, and truffle mortadella. N.5 \ The Recco with Liguria pesto and pine nuts Crescenza cheese, extra virgin olive oil, Liguria pesto drizzle, Taggiasca olives, and pine nuts. N.6 \ The Recco with grilled ham Crescenza cheese, extra virgin olive oil, salt, and grilled Valdosta ham.

7 The Spusé Cheeses Our cheese board (Served with mustard jams and dried fruit) the cast: Robiola of Roccaverano DOP - the protagonist Raw goat milk chèvre, salt, rennet Fresh cheese produced exclusively with raw goat's milk. Robiola has a cylindrical shape with slightly fringed flat surfaces. Pienza's Pecorino - the antagonist Sheep's milk The production of this pecorino is limited according to the availability of milk available in the area comprised by the municipality of Pienza. The aging is relatively short. This cheese is soft and has a sweet flavour. The rind is treated with tomato concentrate.. The Cacio Nocello della Valmetauro - walk on n.1 Cacio Nocello of Valmetauro Cacio cheese aged between walnut leaves (recognized by the Marche region as a traditional product). Crumbly yet dense cheese aged in maturing walnut leaves. The Sbirro - walk on n.2 Semi-cooked curd cheese A specialty born from the experience and craftsmanship of Botalla Cheeses and Menabreas. Produced artisanally, with milk from Biella and Menabrea beer. The Maccagno - alk on n.3 Semi-cooked curd cheese A cheese that encapsulates the scent, sweetness and soft consistency of mountain milk from the traditional Piedmontese "maccagno". Cutting board of certified cured meats, DOP Burrata from Puglia, and jardiniere DOP Salami of Varzi, culatello from Zibello, IGP speck from South Tyrol, baked Barabino ham, burrata, and jardiniere.

8 Rice in a Bottle N.1 \ Venus Rice with Pugliese DOP stracciatella, Liguria pesto, and fresh pachino tomatoes. N.2 \ Venus Rice with garden vegetables and steamed salmon. N.3 \ Venus Rice with octopus tentacles, Campania buffalo mozzarella, and Liguria pesto. The Jars N.1 \ Warm jar with... aubergine tower, DOP Campania buffalo mozzarella, vine tomatoes, fresh basil, and breadcrumbs. N.2 \ Jar with pink grapefruit slices, grana Padano, fennel carpaccio, extra virgin olive oil, and pepper. N.3 \ Warm jar with... sliced potatoes, South Tyrol speck, fontina, and fried egg, N.4 \ Jar with caprese with Campania DOP buffalo mozzarella, fresh pachino tomatoes, fresh basil, oregano, extra virgin olive oil, and salt N.5 \ Jar with prawns, potatoes, avocado, fresh pachino tomatoes, crushed Bronte pistachios, extra virgin olive oil, and lemon. N.6 \ Jar with octopus salad, leaf parsley, potatoes, fresh pachino tomatoes, croutons, and Taggiasca olives.

9 The Tartars N.1 \ Fassona beef with carasau bread, vine tomatoes, grilled aubergine, and Worcester saucer. N.2 \ Salmon with carasau bread, sour cream, dill, and shoots. N.3 \ Tuna with carasau bread, fennel carpaccio, pink grapefruit, and pachino tomatoes. The Veloutés N.1 \ Fucino potatoes and dried porcini mushroom essence N.2 \ Carrot and goat s milk cream N.3 \ Courgette, parsley, and lime N.4 \ Tomato with cucumber and ginger

10 The Cheesecakes N.1 \ Bresaola, robiola cheese, and bread crumbs N.2 \ Zola cheese, mascarpone cheese, walnuts, robiola cheese, and bread crumbs N.3 \ Piennolo cherry tomatoes, robiola cheese, bread crumbs N.4 \ Norwegian salmon, avocado, bread crumbs N.5 \ Norwegian salmon, robiola cheese, Granny Smith apple purée, and bread crumbs The Carpaccios N.1 \ Cantaloupe Melon with Zibello culatello. N.2 \ Turkey served with chestnuts and honey. N.3 \ Magatello rare roast beef served with steamed potatoes and frozen parsley. N.4 \ Trento salted meat (carne salada)... with rocket, Parmigiano Reggiano shavings, and lemon wedges. N.5 \ IGP Bresaola from Valtellina with rocket, Parmigiano Reggiano shavings, and lemon wedges. N.6 \ Norwegian salmon with carasau bread tower, Granny Smith apple, and salted butter curls. N.7 \ Tuna with steamed radicchio tower.

11 The Salads N.1 \ Red cabbage and Granny Smith Apple Mache, red cabbage, fennel, Granny Smith, walnuts, extra virgin olive oil, salt, and lemon. N.2 \ With celery and walnut kernels Fresh baby spinach, celery, pine nuts, walnuts, extra virgin olive oil, salt and pepper. N.3 \ With tofu and blueberries Fresh baby spinach, tofu, blueberries, avocado, cucumber, red onion, lemon, extra virgin olive oil, and salt. N.4 \ With red shrimp and mango Fresh baby spinach, red shrimp, mango, orange juice, extra virgin olive oil, salt and pepper. N.5 \ With culatello of Zibello and focaccia Culatello, Campania DOP buffalo mozzarella, fresh baby spinach, valerian, soft focaccia. N.6 \ With Norwegian salmon and focaccia Salmon, baby spinach, valerian, salted butter curls, lemon wedges, and soft focaccia. N.7 \ With Cantabrico anchovies and Bronte pistachios Anchovies, fresh baby spinach, rocket, pachino tomatoes, pistachio dust, cow and buffalo milk cheese. N.8 \ With DOP Campania buffalo mozzarella Arugula, mache, baby spinach, DOP Campania buffalo cheese, vine tomatoes, Taggiasca olive paste. N.9 \ With DOP Puglia burrata Arugula, mache, fresh baby spinach, DOP Puglia burrata, Valtellina IGB bresaola, and fresh pachino tomatoes. N.10 \ With endive, Roquefort, and agave nectar Mache, baby spinach, Belgian endive, Granny Smith apple, cashews, Roquefort, premium agave nectar. N.11 \ Greek salad our way Feta cheese, fresh pachino tomatoes, Taggiasca olives, Belgian endive, cucumbers, and red onion.