Potatoes from Alto Viterbese IGP, sliced and deep fried. Delicious and crispy!

Alto Viterbese IGP potatoes mashed and mixed with fiordilatte mozzarella, nutmeg, Sichuan black pepper, Caseificio Gennari Parmigiano Reggiano PDO cheese ag ed 36 months, Grandi Latterie Salentine butter, and salt, before being coated in breadcrumb and deep fried until crispy.

Chianina IGP meat ragú mixed with Carnaroli rice, San Marzano tomatoes from Agro Sarnese Nocerino PDO, fiordilatte mozzarella, De Carlo Tenuta le Mosse EVO oil, celery, carrot, salt, red wine, Parmigiano Reggiano PDO aged 20 months, sage, bay leaf, and juniper berries. Coated in breadcrumbs and deep fried until crispy. 

Chianina IGP meat ragú and Carnaroli rice mixed with San Marzano tomatoes from Agro Sarnese Nocerino PDO, mozzarella, Nduja di Spilinga salami, De Carlo Tenuta le Mosse EVO oil, celery, carrot, salt, red wine, Parmigiano Reggiano PDO aged 20 months, sage, bay leaf, juniper berries. Coated in breadcrumbs and deep fried until crispy.  

Margherita Fiordilatte mozzarella from Agro Pontino, San Marzano tomatoes from Agro Sarnese Nocerino PDO, fresh basil from Martufi farm.

Fiordilatte mozzarella from Agro Pontino, San Marzano tomatoes from Agro Sarnese Nocerino PDO, fresh mushrooms from the Milletti Bros. Farm, raw Leccine olives, sautéed artichokes, and Norcia ham aged 24 months.

Fiordilatte mozzarella from Agro Pontino, Roman zucchini, eggplant, potatoes, vegetables grilled in a wood oven, and radicchio from Treviso IGP.

Fiordilatte mozzarella from Agro Pontino, San Marzano tomatoes from Agro Sarnese Nocerino PDO, slices of aged pecorino cheese from the Ecofattorie Sabine organic farm, and strips of guanciale (cured pork cheek) from Amatrice.

Fiordilatte mozzarella from Agro Pontino, pistachio pesto from Bronte PDO (protected by Slow Food Association), heart of cold burrata cheese from Andria PGI, and fresh zucchini flowers from the Magliozzi farm.

Fiordilatte mozzarella from Agro Pontino combined with smoked provola cheese from Madonie P.A.T. (under the protection of the Slow Food Association), fresh zucchini flowers from the "Magliozzi" Farm, and Alto Adige speck ham IGP.

Fiordilatte mozzarella from Agro Pontino, Pachino tomatoes IGP QF by Fortunato, raw buffalo mozzarella, and fresh basil from Martufi farm. 

Fiordilatte mozzarella from Agro Pontino, sautéed artichokes, slices of guanciale (cured pork cheek) from Amatrice, and seasoned pecorino cheese by Sabine Ecological Farm.

Salt, extra virgin olive oil, rosemary.

Fiordilatte mozzarella from Agro Pontino, San Marzano tomatoes from Agro Sarnese Nocerino PDO, wood-fire grilled eggplant, slices of Parmigiano Reggiano PDO aged 24 months, and fresh basil from the Martufi farm.

Fiordilatte mozzarella from Agro Pontino, sautéed artichokes, heart of burrata from Andria IGP, semi-dried sun-kissed tomatoes from DeCarlo company, chopped pistachios from Bronte PDO.

Fiordilatte mozzarella from Agro Pontino, Roman zucchini grilled in a wood oven, caciocavallo podolico cheese from Basilicata P.A.A.T. (protected by the Slow Food Association), cooked ham from Nebrodi black pig (protected by the Slow Food Association), and strips of Parmigiano Reggiano PDO aged 24 months.

San Marzano tomato from Agro Sarnese Nocerino PDO, and "De Carlo" EVO oil.

Fiordilatte mozzarella from Agro Pontino, slices of Cinta Senese PDO pork cheek, egg from "Peppovo" farm, seasoned pecorino cheese from the Ecofattorie Sabine organic farm, sliced black summer truffle, and Sichuan black pepper.

San Marzano tomato from Agro Sarnese Nocerino PDO, fiordilatte mozzarella from Agro Pontino, Spilinga 'Nduja salami from "The artisan of 'nduja” company by Luigi Caccamo.

 Fiordilatte mozzarella from Agro Pontino, buffalo heart mozzarella and porcini mushrooms in EVO oil.

Fiordilatte mozzarella from Agro Pontino, cold black pork ham from Nebrodi (protected by Slow Food Association).

Salt, extra virgin olive oil, rosemary, and ham.