Creations
- Bologna and Buffalo Mozzarella: Buffalo mozzarella, artichokes stewed Villanella style with red garlic from Nubia and anchovies from Cetara. Out the oven: L'Artemano mortadella, toasted breadcrumbs, Bronte pistachio powder.
- Ricotta, Speck & Buffalo Mozzarella: Peeled tomato puree, Campana buffalo mozzarella DOP, sautéed porcini mushrooms with poached red Nubia garlic and fresh parsley. Out the oven: Belmonte Mezzano sheep ricotta mousse, speck, roasted chestnut powder, extra virgin olive oil from Caltabellotta.
