Double Rosso Gargano tomato, buffalo bocconcini DOP, fresh basil leaves, and our Pugliese extra virgin olive oil

A true explosion, hunger rules here: tomato sauce from Rosso Gargano, fior di latte mozzarella, Galli spicy salami, creamy Gorgonzola DOP, grilled peppers, and red onion.

The reimagined Four Seasons: tomato sauce from Rosso Gargano, fior di latte mozzarella, premium Coati cooked ham, champignon mushrooms, grilled zucchini, and provola cheese from Monti Lattari.

A great 80s classic: tomato sauce from Rosso Gargano, fior di latte mozzarella, sautéed prawn tails, and corn (trust me, it's good). After baking: pink sauce and rocket.

Where it all began, our first pizza! Since 2004: tomato sauce, buffalo mozzarella DOP, cherry tomatoes; after baking: Assisi Culatta.

Tomato sauce from Rosso Gargano, fior di latte mozzarella, Sciacca anchovies, slightly spicy oil and garlic-seasoned friarielli, Galli spicy salami, and Calabrian 'nduja.

“The house pizza”: tomato sauce from Rosso Gargano, fior di latte mozzarella, grilled zucchini, eggplant, and peppers, creamy Gorgonzola DOP; after baking: Bortolotti pancetta.

Another crowd favorite: tomato sauce from Rosso Gargano, fior di latte mozzarella, Galli spicy salami, creamy Gorgonzola DOP, and Sciacca anchovies.

The “light” one: tomato sauce from Rosso Gargano, fior di latte mozzarella. After baking: punta d’anca bresaola, Grana Padano DOP flakes, and rocket.

Tomato sauce from Rosso Gargano, grilled zucchini, buffalo mozzarella DOP, and sun-dried tomatoes.

White base with fior di latte mozzarella, Pugliese burrata stracciatella DOP. After baking: punta d'anca bresaola.

Tomato sauce from Rosso Gargano, fior di latte mozzarella, and fresh basil leaves.

Tomato sauce from Rosso Gargano, fior di latte mozzarella, premium Coati cooked ham, champignon mushrooms, and natural artichokes. After baking: black olive powder.