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The 72-hour rested dough can take the shape of many options, within the ‘Granchio’ with its unconventional yellow tomato sauce foundation, marinated crab, chilli, garlic and broccolini to the salt flavour bomb on the ‘Boscaiola’ a wealthy combination of Stracciatella cheese, Nduja, speck and truffle oil.Our aim is to be sure that just about