We believe in paying the right attention to seasonal products: they are fresher and tastier. The question of season does not only involve fruit and vegetables, but also the times and rhythms of the harvest of cereals and olives, as well as the maturing of cheese and cured meat. This spring we would like to highlight some of the pizzas that more than any others represent this fantastic time of year, during which mother nature expresses her great vitality.

Pizza Gourmet

Gourmet_via Emilia

Via Emilia

Emilia Romagna in a pizza: summing up the great food farming patrimony of this fantastic region, and which is enhanced by a dough made with “Hardy Wheat” by the Azienda Agricola Leone Conti. The ingredients of the topping include Parmigiano Reggiano, shallots of Romagna, “gambuccio” end of the leg of prosciutto and ricotta.

Gourmet_Conciata

Veg Veg

This is a pizza for vegans, which can also be enjoyed by non-vegans. It is topped with scorched leek, grilled seitan, cream of peas and curcumin soy mayonnaise

Pizze di strada

FRIGGIONE, GAMBUCCIO Di PROSCIUTTO E PARMIGIANO

Ricotta, borage star flower and boiled eggs

Spring is a time when plants come back to life. Culinary wild plants like borage are proof of this and they are combined perfectly in harmony with ricotta and boiled eggs.

FRIGGIONE, GAMBUCCIO Di PROSCIUTTO E PARMIGIANO

Conciata

This is a concentration of Mediterranean flavours. A journey into the South of Italy, recalling summer and its flavours. Raw fresh tomato, Sicilian “canestrato” semi-mature cheese, anchovies, basil and Pantelleria Oregano.