Our Project

The base of our pizza is made exclusively from organic and carefully monitored products, free from pesticides, GMOs, and herbicides, and as locally sourced as possible.

Our doughs

Our doughs adhere to ancient bread-making traditions and undergo long fermentation periods. The blend of high-quality ingredients and a precise, time-honored technique enhance the organoleptic qualities of every single component in our products.

In the Pizzeria

In the pizzeria, the most labor-intensive task is the process from preparing the dough to achieving its perfect fermentation. This phase requires great attention and professionalism because a good dough results from the work of enzymes and live yeast, which react differently to environmental factors such as temperature, humidity, water hardness, dough structure, and salt content.

Baking

Baking a pizza before or after this phase is complete results in a product that is either underdeveloped or overly acidic. That’s why we personally oversee this stage, maintaining strict control to ensure a consistently perfect and organic product.

Other

In addition to the standard soft wheat pizza, we offer pizzas made with spelt, whole wheat, durum wheat, multigrain, and hemp.

Our products are packaged fresh in a protective atmosphere, a process that ensures long shelf life without the need for preservatives or chemical additives. The bases can be stored in the refrigerator at a temperature between 0 and +4°C for up to 1 month.

Packaging

The format can also be customized to meet specific requirements.