Contemporary Pizza (Canotto)
Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.
Nuvola d'Oro – Contemporary Pizza with Burrata & Crudo
This pizza thrives on contrasts: a fluffy, light Canotto crust, sweet and fresh yellow Vesuvian tomatoes, and the cool creaminess of Burrata. The Prosciutto Crudo adds elegant seasoning, while basil and a final touch of olive oil complete the picture with fragrant lightness.
Velluto di Marmo – Contemporary Pizza with Truffle Cream
This pizza thrives on the contrast of an airy, highly hydrated Canotto structure paired with a luxuriously creamy topping. Fior di Latte melts gently beneath a silky truffle cream, while porcini mushrooms and paper-thin Lardo di Colonnata impart a deep, elegant flavor. Upon slicing, it emits a warm, earthy, and subtly buttery aroma – reminiscent of a quiet evening in Naples with a hint of alpine essence.
Canto delle Sirene – Contemporary Pizza with Burrata & Anchovies
This pizza thrives on the contrast of iodine-rich depths, milky sweetness, and the bright freshness of sun-ripened San Marzano tomatoes. The Canotto crust puffs up airy and cloud-like, while Stracciatella, anchovies, and black olives together evoke the salty breeze over the Gulf of Naples. An elegant contemporary pizza with great lightness and clear aromatics.
Fiamma Calabra – Pizza Contemporanea Canotto with Spianata & Nduja
A fiery, spicy Canotto with a cloud-like cornicione, deep Calabrian ’Nduja and Spianata heat, and sweet-hot chili honey for unforgettable Neapolitan moments.
Diavola del Fuoco – Pizza Contemporanea Canotto with Spianata & Nduja
Crispy and airy crust achieved through 16 hours of Poolish pre-fermentation, topped with spicy Spianata Piccante, melting Nduja, and a hint of chili honey.