The 72-hour rested dough takes the shape of a number of options, with the ‘Granchio’ with its unconventional yellow tomato sauce foundation, marinated crab, chilli, garlic and broccolini for the salt flavour bomb from the ‘Boscaiola’ a abundant mixture of Stracciatella cheese, Nduja, speck and truffle oil.Mr. Masterson had been acquainted c