The question we hear most often at the table is not on the menu but across it: “What do you recommend?” The answer is almost always the same — the Bolognese.
It carries tomato sauce, cheese, bolognese meat, stracciatella di bufala and basil. The exact make-up and the price are on the menu; here we write down why it is this one.
The reason is the stracciatella. It is the soft heart of a burrata — strands of buffalo mozzarella folded into cream. Alongside the meat and the tomato it gives the pizza what plain cheese cannot: a cool, creamy note over the hot.
Underneath it all is dough that ferments slowly and is baked on stone. The same dough goes into our pasta, and it is the reason guests come back.
It is eaten in the garden under the palms, in the shade in summer, under the lights in the evening. The kitchen runs until midnight, so pizza here is not only lunch.
If you would rather have something else, there are eleven pizzas on the menu — from a plain margherita to porcini and truffle. But when you ask us, you have asked for the Bolognese.