White base with burrata stracciatella and fior di latte. Topped after baking with Santoro capocollo,
dried black olive powder, and Antò's preserved eggplant

Red base with seared baby squid , prawn tails sautéed with curry and lime, shelled mussels , and
marinated octopus carpaccio. Topped after baking with confit cherry tomatoes and watercress leaves

Red base with fried eggplant alla norma and grilled zucchini. Topped after baking with confit cherry
tomatoes, dried black olive powder, crumbled peperone crusco, and fresh basil

Creamed friarielli base and oven-baked sausage. Topped after baking with buffalo mozzarella PDO bites,
peperone crusco, and crumbled anchovyscented tarallo