In the past few months, we’ve had the crazy and exciting desire to change the BigLove menu. And then, our chef Loris Drazhi arrived, straight from Marche on the Adriatic coast, to take the helm of the BigLove kitchen. On this new menu, he swapped the gluten-free Neapolitan pizza with the famous Roman pizza, a 36 cm diameter of fine, crispy dough made of wheat flour from Castelvetrano, Sicily. Another favourite is the homemade pasta fresca: the Sfolgia Caprese with San Marzano tomato sauce and mozzarella di bufala made by our dear Salvatore Corso or the Spaghetti ai Gamberi with incredible marinated prawns and the creamy heart of the burrata. Breaking news on the sweet side: the arrival of the Soft Gelato with yoghurt and its compote of seasonal fruits. And because changing the pizza wasn’t enough, 90% of the menu turns vegetarian, with a special weekend menu for the brunch lovers.