The seventy two-hour rested dough usually takes the form of several choices, within the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini to your salt flavour bomb of your ‘Boscaiola’ a rich mixture of Stracciatella cheese, Nduja, speck and truffle oil.“The hard-to-get-to is the rig