Recipe revisited in a modern key, Yellow Datterino Tomato Sauce from Vesuvius, Mozzarella Fior di Latte from Murge, Red Datterino Tomato from Piennolo, Ligurian Basil Pesto D.O.P.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

Revisitation of a great classic, double cooked cherry tomato, Sicilian oregano, fresh basil cream and uncooked Pugliese burrata.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

From the Land of the Murge, San Marzano Tomato D.O.P. , uncooked: Dried tomatoes from San Marzano, Capocollo from Martina Franca I.G.P. and Burrata Pugliese.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

San Marzano D.O.P. tomato, fresh smoked provola from Agerola, black pepper, fresh sautéed sausage

From the traditions of our Family, San Marzano D.O.P. Tomato, Cream of Nduja Calabrese
Out of cooking: Ventricina Abruzzese, mozzarella di bufala dop tomato flakes

From the traditions of our family we propose Fior di Latte Mozzarella from the Murge, Yellow Datterino Tomatoes from Vesuvius, uncooked: 24 month raw ham, Rocket Pesto, Mozzarella di Bufala Campana D.O.P., Almond Petals

From the traditions of our family, Homemade Purple Potato Cream, Murge Fior di Latte Mozzarella, crunchy Billo Guanciale, garnish of uncooked Cheese and Pepper Cream.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

Cornice filled with fresh buffalo ricotta from Campana D.O.P. of Battipaglia, San Marzano D.O.P. tomato , Mozzarella di Bufala Campana D.O.P. , San Marzano Tomato Powder and fresh Basil fried after cooking.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

One of the deadly vices among our innovative recipes which features Mozzarella Fior di Latte delle Murge, crunchy Guanciale Billo, Caciocavallo Podolico and Cardoncelli Mushrooms from the Murge with a double consistency.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

One of the sins among our innovative recipes which comes with Mozzarella Fior di Latte delle Murge, Pistachio Pesto di Bronte I.G.P. , Speck from Alto Adige I.G.P. , Pistachio grains from Bronte I.G.P. and fresh, uncooked Stracciatella.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

One of the deadly sins among our innovative recipes which features Mozzarella Fior di Latte delle Murge, Pistachio Pesto di Bronte I.G.P. , uncooked: Mortadella Favola Gran Riserva, fresh Burrata Pugliese and chopped Pistachio di Bronte I.G.P.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

Innovation meets taste halfway; Stuffed pizza with closed half composed of Mozzarella Fior di Latte delle Murge, fresh Ricotta di Bufala Campana D.O.P. and Mortadella Favola Gran Riserva; Open part stuffed with Mozzarella di Bufala Campana D.O.P. , Yellow Datterino Tomato from Vesuvius, Red Datterino Tomato from Piennolo and Caciocavallo Podolico.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

A delicacy with a strong flavour, Vesuvius Yellow Datterino Tomato Sauce, Murge Fior di Latte Mozzarella, AFTER COOKING: Piennolo red datterino, Colimena tuna fillet and lime zest

From a recipe born as a "poor" dish and which has made history over the years, Homemade Zucchini Cream, Mozzarella di Bufala Campana D.O.P. , fried courgette chips and semi-spicy provolone from Monaco.
Fresh basil leaf and uncooked Apulian extra virgin olive oil

From the traditions of our family, Apulian ragù, fior di latte from the Murge, meatballs, ricotta tufts, fresh cacioricotta

Cream of artichokes, fiordilatte from the Murge, Tuscan finocchiona, crispy artichokes, 36-month parmesan fondue, crispy artichokes