Always to stay in the bell house, another recommended pizza is the Partenopea. The ingredients are Pachino Cherry Tomatoes I.G.P. of Sicily, buffalo mozzarella from Campania, Fiordilatte from Agerola and Prosciutto Crudo di Parma, arugula, flakes of Parmigiano Reggiano aged 24 months and Bio EVO oil. Tasty but light at the right point.
Finally, for something totally different, we invite you to taste the Frutti di Mare, with San Marzano Tomato from the Agro Sarnese-Nocerino, Octopus, Sea Fruits, Parsley and Bio EVO Oil. A nice mix between land and sea for pizza adventurers.