Chef Gianluca Deidda
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Pizza Experience
10 courses pizza - A curated journey through classic and creative Neapolitan pizzas, highlighting premium Italian ingredients.
Indicación de las habilidades y especialidades de Chef Gianluca Deidda
Share10 courses pizza - A curated journey through classic and creative Neapolitan pizzas, highlighting premium Italian ingredients.
Vesuvius in Eruption Pizza
Volcano-shaped stuffed pizza with wild rocket, Tropea red onion, Taggiasca olives, yellow datterini tomatoes in juice, Pantelleria capers, Campanian bocconcini mozzarella, 72-hour salt-cured salmon sashimi
Queen Margherita Pizza
San Marzano DOP tomatoes from the Agro Sarnese-Nocerino area, fiordilatte mozzarella from the Sorrento Mountains, oregano from Pantelleria, fresh basil, organic extra virgin olive oil
Diavola Pizza
San Marzano tomatoes, smoked provola from Agerola, Spilinga ’nduja DOP
Sicilian Pizza
San Marzano tomatoes, fiordilatte from Sorrento, anchovies from Cetara, Taggiasca olive crumble, organic caper leaves, caramelized datterino cherry tomatoes, chopped parsley
Neapolitan Pizza
Smoked Neapolitan scamorza, friarielli (Neapolitan broccoli rabe), locally sourced pork sausage, fresh chili pepper
Italian Pizza
San Marzano tomatoes, Buffalo Stracciatella, 30-month aged Parma ham DOP, fresh basil
Autumn in Amalfi Pizza
Delica pumpkin cream, sautéed escarole, fiordilatte from Sorrento, low-temperature cooked octopus tentacles
Sorrento Style Pizza
Fiordilatte from Sorrento, toasted panko breadcrumbs, low- temperature cooked king prawn, marinated zucchini (scapece style), coral mayonnaise
Premium Selection Pizza
Wild mushroom and summer truffle cream, fiordilatte from Sorrento, sautéed porcini mushrooms, truffle-infused extra virgin olive oil, crispy locally sourced smoked pancetta
Nutella Dessert Pizza
pizza topped with a rich layer of creamy Nutella, finished with juicy fresh strawberries
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Acerca de Chef Gianluca Deidda
Loving and Blessing people through the most Universal Love Language known to Mankind: FOOD
Otros menús de Chef Gianluca Deidda
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