BLACK PAN
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Who doesn't love a steaming pizza from the oven, whatever the age or the moment? When you know that the Black Pan concept comes from chef Francesco Montano, who has worked in some of the world's greatest restaurants since his youth, you can't question his savoir-faire. Soft dough that has risen well, wood-fired cooking, blackened on the edges as tradition dictates, judicious combinations of ingredients: there's no need to go to Naples to enjoy this delicious dish. And to complete the experience, you can eat it with your fingers, folded in half or in quarters.
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