Our tastes are pretty simple: we like the very best. And since Rome was not built in a day, we've been criss-crossing Italy's highways and byways, from North to South, to dig for the top-notch products we know and trust. Bringing you back a taste of Italy, and spreading happiness with Italian classics dishes, and the Big Mamma touch. And what would Italian cuisine be without the one and only iconic Margherita made with juicy San Marzano DOP pomodore dell'Agro Sarnese-Nocerino from Casa Marrazzo (no less), and soft Mozzarella fior di latte from Latteria Sorrentina, the well-known family business, as creamy as it is tasty. But we're not stopping there when it comes to formaggi. One of our favorite story, is how we found the queen of burrata, and how we got our hands on it. After fetching the greatest Parmigiano Reggiano 24 mesi from Caseificio Gennari in Emilia-Romagna, we headed for the heel of the boot. How lucky were we to discover the sexiest Burrata & Burratina, made in the most authentic way in Salvatore Montrone’s house, in the heart of Puglia. This almost inimitable know-how, handed down from generation to generation, also produce Stracciatella, which is nothing other than the creamy part of the burrata. And to make our antipasti even cooler (cause you deserve it), we added gorgeous slices of Prosciutto Di Parma DOP/AOC 24 mesi, easily recognizable by its delicate touch of butter, ripe and dried fruit. A simple, beautiful Italian ham matured with sea salt, wind and patience from Leoncini, an institution based in the heart of Emilia-Romagna region since 1918. After following a winding road, five meadows and ninety-nine trees, we finally found it: the Prosciuto Cotto alle erbe, a ham cooked with natural herbs, spices and unflavoured honey, which takes a 21-day nap before arriving in our plates. And we owe this marvel to Erminio Branchi and his family. And then, you know perfectly well the lyrics, after antipasti comes primi piatti. That's why we've chosen the best quality available, the Ferrari of Semola from Casillo, to make fresh pasta every day of the year, con tantissimo amore. Now all you have to do is choose: the creamy carbomamma with Gombitelli's inimitable crunchy Guanciale from Triglia’s family in Camaiore served straight from the wheel, or a sexy twisted mafaldine pasta with the best Terra San Pietrese’s Truffle of your life. Damn. After this great adventure, and a few days in la bella Napoli, we had one objective: finding the right flour to make a Napoletana Pizze the way we know how, and THE plump cornicione. (If you don't know what it is, it's not a pickle, stay focused). Our chefs work with Molino Vigevano or Caputo flour, to make pizze that will change your day, the one you never forget, the one you day dream of. And to do it, we've surrounded ourselves with the best in raw products what makes you share and feast: fresh Mortadella bologna al pistaccio IGP from Ibis Salumi, characterful Salsiccia Piccante from Vittorio Calla, finest Gorgonzola Dolce AOP from Gelmini produced in the heart of Lombardia, what else? Whatever you like, as long as our pizzas remain Neapolitan DOP. Thanks to Andrea, Salvatore, Lorenzo, Giuseppe and all the pizzaioli who work wonders with their great pizza spatula. We had everything we needed to be happy, but we were missing an essential to finish on a sweet happy ending: a Mascarpone trustworthy, to give tiramisù what belongs to tiramisù. And after 3h46 hours in our old red car, and a few stops, we discovered the ONE, the gold medal-winning champion at the WCA, the one that makes the difference, from the Latteria Perenzin, installed in Pietro di Feletto since 1890. This is how we made the menu we've always dreamed of.