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The 72-hour rested dough will take the form of quite a few options, through the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini to your salt flavour bomb of the ‘Boscaiola’ a loaded mixture of Stracciatella cheese, Nduja, speck and truffle oil.Our sort manual caters for everyone fro