I'll take Cafone dei Camaldoli Bread from Panificio Morra, it's an ancient, traditional Campania bread made with excellent quality sourdough, soft wheat flour and salt. I touch it 1 centimeter high, I notice the color of the crumb and the scent that comes out when cut... I already have l&' my mouth is watering.

I spread the original Piennolo sauce by Sapori Vesuviani with a spoon to respect the Neapolitan tradition and cover everything with the Beer Cheese from the La Casara cheese factory, a classy touch with a surprising taste.

Bake at 160° for 6-8 minutes, until the cheese has melted and I taste it with the surprising Smoky beer from the Magis Brewery, a sweet, roasted and full-bodied stout that goes well with our culinary masterpiece.