Pasquale Damiano’s award-winning dough undergoes a meticulous 72-hour fermentation, resulting in a light, digestible canvas for Campania’s finest DOP ingredients. The Marinara del Monaco Arsa is a masterclass in balance, featuring low-temperature San Marzano tomatoes, charred garlic, and sharp Provolone del Monaco shavings. Whether served as a traditional 'ruota di carro' or the prize-winning 'pizza nel ruoto,' each pie showcases a soft, airy crust and a sophisticated interplay of Salina oregano and vibrant Vesuvian tomatoes.