It’s a normal margherita, yet the basil is made of ice cream (made by Filippo Novelli, world ice cream champion in 2012. He’s also based in San Mauro) added at the end, as if it were a leaf, at -18°C, so it melts gradually, due the heat of the pizza, giving a double freshness, that of the basil and that of the temperature.

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=505

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