NEAPOLITAN SALTIMBOCCA

OUR DOUGH

TRADITIONAL


Mixture of 2 or more soft wheat flours leavened for at least 48 hours



WHOLE WHEAT


Wholemeal soft wheat flour with fine bran obtained by grinding strong grains leavened for 48 to 72 hours + €1.50



KAMUT


Flour obtained from the grinding of an ancient grain, Khorasan leavened for 48 to 72 hours + €2



FRIED AND BAKED

The base of the pizza is fried without ingredients, then seasoned and ricotta in the wood oven + €1,5





SALTIMBOCCA CLASSIC  10

with raw ham and FiordiLatte mozzarella (1.7)


SALTIMBOCCA FRIARIELLI, FRESH SMOKED PROVOLA AND SAUSAGE (1.7) 11.5

SALTIMBOCCA FRESH SMOKED PROVOLA AND CASENTINO CHEEK (1.7) 10.5