From the 26t to 28t of November Gourmarte took place, the initiative where excellence gastronomic products are interpreted by the best chefs of the moment. Our Antonio Pappalardo participated Saturday, the 26t, presenting two pizzas. Both pizzas were In Teglia alla Romana: the first with boiled Cappello del Prete,savoy cabbage and hazelnut fondue and the second filled with dried salt-cured cod, fennel salad, quince and heart of Burrata.