ARTISANAL INGREDIENTS & PANTRY

Par-baked round pizza base 30 cm

Pack of 2 bases, ready to top and bake.

Par-baked pizza alla pala base 60×30 cm

Long Roman-style base, ready to top and bake.

Pizza dough balls 250 g

Pack of 4 long-fermented dough balls.

Type 00 pizza flour 1 kg

The flour we use for our dough.

Type 1 flour 1 kg

Stone-ground, more rustic.

Fior di latte mozzarella 1 kg

The mozzarella on our pizzas.

Buffalo mozzarella 250 g

Lactose-free mozzarella 250 g

Stracciatella 250 g

Pecorino romano PDO 300 g

For cacio e pepe, gricia and carbonara.

Parmigiano Reggiano PDO 300 g

Guanciale 300 g

For amatriciana, gricia and carbonara.

Sliced prosciutto crudo 100 g

Sliced mortadella 150 g

'Nduja 200 g

Spicy spreadable Calabrian salami.

Tomato passata 700 g

Peeled tomatoes 400 g

Pepper cream 190 g

Confit cherry tomatoes 280 g

Friarielli in oil 280 g

Extra virgin olive oil 1 L

Dried oregano 50 g