Rasellina (our Roman)
Rasellina (la nostra romana)
Baked base: dough with low glycemic impact 0 flour with peeled San Marzano DOP tomato pulp, slices of DOP buffalo mozzarella from Campania. At the exit: hand-rolled white anchovies in oil, Ras el Hanout (a blend of Moroccan spices based on cinnamon, turmeric, black pepper, cumin, ginger, cardamom, nutmeg and other aromatic herbs) and a drizzle of extra virgin olive oil DOP Cilento.

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