This month’s pizza starts with a garlic cream base, layered with mozzarella and earthy cremini mushrooms. We add artichokes for a touch of Mediterranean flair, then top it with local crispy prosciutto for the perfect crunch. Finished with a fresh handful of arugula and a sprinkle of Parmigiano.
Pasta of Month
Orecchiette pasta, tossed in a rich and velvety sun-dried tomato cream sauce. We
add rapini for a touch of bitterness, perfectly balanced with juicy sun-dried tomatoes and savoury grilled chicken. We add a pinch of chili flakes for a touch of heat and it gets finishedoff with a generous sprinkle of Parmigiana.
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