The seventy two-hour rested dough requires the shape of quite a few solutions, from the ‘Granchio’ with its unconventional yellow tomato sauce foundation, marinated crab, chilli, garlic and broccolini to your salt flavour bomb of the ‘Boscaiola’ a prosperous blend of Stracciatella cheese, Nduja, speck and truffle oil.I will beat her in cour