CLASSIC and WHOLE WHOLE DOUGH

Our doughs are prepared with the Biga method and with the use of Italian flour from Molini Lario in Comasco.
Biga is a dough prepared with water, flour and yeast, left to mature for b, the first 24 at a controlled temperature of 4°C and the following 24 at 18/20°C (room temperature).

 

PINSA

Prepared with a mixture of different cereals such as millet, barley, soya and spelled with the addition of sourdough and a high water content (about 80%) rolled out, stretched and stone cooked. It turns out to be very digestible thanks to the long leavening of at least 72 hours.

 

7 CEREALS

It is a dough with mixed seeds of durum wheat semolina flour, stone-ground type 1 flour, multigrain flour and sourdough starter. Rising time 48 hours.

All pizzas have oregano except the margherita

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Adding Wholemeal Flour dough   €1.00

Adding Pinsa dough   €2.00

Adding 7 grain dough   €2.00