The 72-hour rested dough will take the shape of a number of options, in the ‘Granchio’ with its unconventional yellow tomato sauce foundation, marinated crab, chilli, garlic and broccolini on the salt flavour bomb with the ‘Boscaiola’ a prosperous mixture of Stracciatella cheese, Nduja, speck and truffle oil.Summary: With humble beginnings
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