Seasonality guides the work of Emanuele Riemma. Combinations are never left to chance; for him, every dish must tell a story of balance and harmony. With a maximum of four ingredients, Emanuele always seeks meaning in each pairing to create perfect harmony. In Sardinia, Emanuele brings with him Neapolitan identity, blending the traditions of two lands in his dishes. One example is his creation “Sarda a modo mio,” which combines fior di latte from Gragnano, yellow pizzutello tomatoes, handcrafted Sardinian dry sausage, semi-aged pecorino, basil, and EVO oil from Cilento DOP. The base of the pizza recalls Campanian roots, enriched with excellent Sardinian cheeses and oils from both regions.