our flagship: unique taste, fragrance and lightness.
Our Pizza
We are of good dough
We are made of good dough: We use flour from the Italian supply chain and Verna wheat flour, stone ground to keep the wheat germ intact.
We mix flour with water, extra virgin olive oil and mother yeast, and our dough is characterized a long and slow leavening process.
We season our pizzas with the best ingredients, the result of a careful selection, and for the fillings we prefer vegetable and seasonal products.
THE PEEL
It is the baker's pizza, light and fragrant. Long leavening and completely flattened by hand, with 80% hydration. Excellent as a takeaway pizza or to eat in our venues at any time of the day, ideal for trying different tastes.
THE ROUND
Long leavening, flattened by hand, baked at high temperatures, with a soft crust that melts in the mouth, strictly made with Verna wheat flour, La Tonda is the right alternative to enjoy in our venues at dinner time.
FOCACCIA
Stone baked, crunchy on the outside and soft on the inside, suitable for any time of the day, with a super filling, full and rich with carefully selected and perfectly matched ingredients.Pizzerie d'Italia 2023
Gambero Rosso
Pizzerie d’Italia del Gambero Rosso, edizione 2023: premio Tre Rotelle nella categoria “Pizza a taglio” e premio Stella, conferito alle pizzerie che hanno ottenuto lo stesso riconoscimento per 10 anni consecutivi.
Pizzerie d'Italia 2022
Gambero Rosso
Pizzerie d’Italia del Gambero Rosso, edizione 2023: premio Tre Rotelle nella categoria “Pizza a taglio” e premio Stella, conferito alle pizzerie che hanno ottenuto lo stesso riconoscimento per 10 anni consecutivi.