About

To ensure the perfect pizza, they have collaborated with Alce Nero, experts in organic farming for over 40 years. Their flours are semi-wholemeal stone-ground, retaining the essential nutrients such as fibers, vitamins and trace elements. Every day, in each location, their dough is freshly prepared using flour, water and live sourdough. It is then left to rest for a full day at a controlled room temperature between 20 and 24 degrees. This results in their unmistakably soft inside and crunchy outside consistency that has become their trademark. For dinner only, they offer a light dough made with starch hydrolysis and self-fermentation of cracked wheat. And on Fridays through Sundays for dinner, they also feature their Biodiverso multi-cereal dough made with 8 carefully selected flours and 4 different seeds from sustainable Mulino Marino.