The seventy two-hour rested dough will take the shape of quite a few options, through the ‘Granchio’ with its unconventional yellow tomato sauce foundation, marinated crab, chilli, garlic and broccolini on the salt flavour bomb with the ‘Boscaiola’ a loaded blend of Stracciatella cheese, Nduja, speck and truffle oil.“He’ll drop by Flemi