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The seventy two-hour rested dough normally takes the shape of many choices, within the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini to the salt flavour bomb of the ‘Boscaiola’ a wealthy combination of Stracciatella cheese, Nduja, speck and truffle oil.Food stuff was excellent, bu

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