The 72-hour rested dough can take the form of many possibilities, in the ‘Granchio’ with its unconventional yellow tomato sauce foundation, marinated crab, chilli, garlic and broccolini on the salt flavour bomb from the ‘Boscaiola’ a loaded mixture of Stracciatella cheese, Nduja, speck and truffle oil.The keep track of is located just 8kms