Wholesale trattoria catering feast: 10 large 14-inch wood-fired pizzas (3x Margherita D.O.P., 3x Calabrian Diavola, 2x Truffle Cremini, 2x Quattro Formaggi). Dispatched in heavy-duty thermal insulated courier bags to maintain piping-hot stone oven crust.
Magnificent 1-metre long artisan Roman pala pizza baked on stone deck hearth. Divided into 4 distinct quadrants: Margherita, Spicy Diavola, Truffle Funghi, and Prosciutto Arugula. A centerpiece showstopper for parties and banquets.
Creamy 250g artisanal Burrata from Puglia opened table-side over marinated rainbow heirloom tomatoes, basil leaves, 25-year Modena balsamic drizzle, and warm toasted foccacia sticks.
San Marzano D.O.P. sauce, imported Campana buffalo mozzarella, fresh basil & extra virgin olive oil.
Black truffle mascarpone cream, sautéed forest porcini, fior di latte, smoked scamorza & fresh thyme.
Cup-and-char artisan pepperoni, fiery Calabrian soppressata, crushed chili, and hot wildflower honey drizzle.
Gorgonzola dolce, aged Parmigiano Reggiano 24-Month, taleggio, fior di latte & Modena balsamic fig glaze.
Slow-simmered 6-hour beef ragù, silky egg pasta sheets, rich béchamel, and melted parmesan gratin.
Wood-fired dough knots brushed with confit roasted garlic butter, parsley, and dusted with Pecorino Romano.
Silky Italian gelato churned with 100% pure Bronte Sicilian pistachio paste and roasted crushed nuts.