The Tipp
Pizza Diavola di Castelpoto
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A renowned and unforgettable signature reinterpretation of the classic diavola by dough maestro Ciro Salvo. The base is made with a very high-hydration dough that is light and melt-in-the-mouth. It is topped with San Marzano DOP tomatoes, the rare and prized fresh red sausage from Castelpoto (a savory, slightly spicy Slow Food Presidio), a generous amount of fresh buffalo stracciata (or burrata) added raw as it comes out of the oven, and a drizzle of organic extra-virgin olive oil.
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