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The seventy two-hour rested dough usually takes the form of several alternatives, with the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini to the salt flavour bomb of the ‘Boscaiola’ a loaded blend of Stracciatella cheese, Nduja, speck and truffle oil.“I fell in really like Togeth