An “alla romana” base, encrusted on the outside and soft inside, a turnip tip cooked en papillote that serves as a bed for the recipe’s hero: duck breast. Cooked at a low temperature, it is enhanced by a stuffing of purple carrots and a whisky dressing aromatised by herbs and spices.

The Duck Breast pizza originated from collaboration between Tommaso Mazzei, Lo Spela’s chef, and Niccolò Ferrazzani, a high cuisine chef based in Singapore. This contains all the values of our philosophy: sharing, research, and experimentation.