PASQUALE MORO

Pasquale Moro began his career at a young age in a pizzeria. Growing up with a passion for the art of pizza, he acquired an in-depth knowledge of traditional ingredients and techniques. Over the years, Pasquale has demonstrated his culinary prowess by participating in national and international competitions, where he has achieved significant recognition. He dedicated part of his time to training young pizza chefs, thus contributing to keeping the art of pizza alive and spreading his passion in Italy and around the world.

The dishes will be paired with the beers Peroni Nastro Azzurro

THE MENU

1′ reach
“Joanna”
Semolina medallions, parmesan cream, stracciatella, Giovanna di capitelli, parmesan wafer, watercress, extra virgin olive oil
2′ reach
Margherita Revisited
Low crunchy type 1 origin, centrifuged cherry tomatoes with basil stems, salt oil, stracciatella, basil leaf, extra virgin olive oil
3′ reach
Parmigiana, low crunchy type 1 origin, San Marzano queen tomato, smoked mozzarella, fried aubergine, confì cherry tomato, parmigiano reggiano, mint, extra virgin olive oil, basil sprouts 

*Dishes may contain allergens