P.A.L.A. LA CHICCA

chef

Leonardo Pellacani

Before baking: Frulloro - Fresh tomato puree Menù (X93), diced mozzarella 
After baking: CHICCHE ROSSE semi-dried peeled tomatoes Pizzutello Menù (XN1X), burrata, fresh basil, Extra-Virgin Olive Oil Menu (EKC)