Focaccia base with thin pan-sautéed and baked potatoes.
Topped after baking with sliced D'Alterio porchetta, pineapple and pepper chutney, and herb mayo

Red base with fermented black garlic, whole garlic from Voghera, and wild garlic leaves, generously sprinkled with Calabrian oregano

Red base with Pecorino Romano flakes, fresh basil leaves, and Madagascar pepper