Focaccia base. On exit: Stracciatella di bufala, confit red tomatoes and anchovies from the Cantabrian Sea, oregano, basil, EVO oil.

Red base with San Marzano Tomato PDO. On the outlet: Mozzarella di Bufala Campana, cream of 'Nduja, oregano, fresh basil.

Red base with San Marzano tomato, tuna fillet, 3-cooked onion, olive earth, confit yellow cherry tomatoes, sprouts

"Double baked" pizza (fried and baked), red cherry tomato reduction, parmesan cheese and fresh basil. On the way out: fresh buffalo mozzarella 100% Latte Campano.

Mozzarella fior di latte 100% Campania milk mozzarella base, San Marzano DOP tomato. On the side: eggplant cream, fried eggplant chips, ricotta salata flakes and fresh basil.

Fior di latte base. On exit, red piennolo cherry tomato reduction, stracciatella, prosciutto Di Parma, truffle carpaccio, hazelnut grain, basil pesto perlage and sprouts

Mozzarella fior di latte 100% milk mozzarella base from Campania, yellow cherry tomato cream, Parmigiano Reggiano DOP 24 months, taggiasche olives. On the side: Mortadella, Stracciatella, semi-dried yellow cherry tomatoes and sprouts.

Yellow cherry tomato cream. On the way out: mix of Confit cherry tomatoes , "homemade" yogurt sauce, olive earth, mandrola flakes, fresh basil and 100% Italian Evo oil.

Mozzarella fior di latte 100% Latte Campano base. On the outside: basil pesto reduction, almond slivers, cherry tomato mix, grana Padano DOP flakes, basil and 100% Italian Evo oil

White mozzarella fior di latte 100% Latte Campano base, garlic cream. On exit: red confit cherry tomatoes, red cherry tomato reduction, homemade basil pesto and oregano.