Niccolò Vecchia

"Local grains, mother yeast and great authentic products. And so it was that the writer fall in love with a Pizzolo named Rucoletta, prepared by the La Castellina restaurant. Pizzolo was created with a blend of soft and hard wheat flour, garnished with the Grana Padano and sesame, the stuffing is made with rocket pesto, wine reduction, buffalo mozzarella and Sicilian pork lard, it was an explosion of taste and deliciousness."