RestaurantPizzeria

Classic round pizza, made with organic type 0 flour, Senatore Cappelli durum wheat flour, spelt and flaxseed flour.

Thanks to a long 36-hour fermentation, the dough develops a perfect texture, light and fragrant, ensuring high digestibility.

Made with type 0 wheat flour, oat flour, and Senatore Cappelli durum wheat flour.

After two different fermentations, it is pre-cooked in a steam oven and then baked in the oven.

A pizza that is soft and light inside, crispy and crunchy on the outside.

Not available for take-away

Dough made with high-quality buckwheat flour, crafted without gluten and lactose-free.

The base is pre-cooked and stored in a protective atmosphere, free from contamination to ensure maximum safety for celiacs and those with food intolerances.

La Ciaspa is an oval-shaped pizza made with type 0 wheat flour, soy flour, and rice flour.

The dough is fermented in the fridge at controlled temperature for 48 hours to obtain a light and highly digestible dough, thanks also to high hydration.