Quattro Formaggi Pizza…
The Quattro Formaggi Pizza.
Thin-crust classic Roman sottile pizza, topped with four cheeses, Yukon Gold potatoes, freshly picked and washed arugula, and drizzled with truffled extra-virgin olive oil.
Of the many styles of pizza found throughout the world today — Neapolitan, New York, New Haven, etc. — Tony has selected Roman sottile (thin crust) because he believes that the lighter, crunchy style of crust best expresses the flavors and aromas of the toppings.
Our recommended pairing: Peroni beer from Italy or Vallone Nero d’Avola, red or white (Sicily).
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