Our wood-fired pizza
The aromas and flavors of the Mediterranean tradition
in every bite
The Doughs
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
Adding Wholemeal Flour dough €1.00
Adding Pinsa dough €2.00
Adding 7 grain dough €2.00
Roman altarpiece
Recommended for 2 people
TherePizza alla Pala Romana a variant of the most famous Neapolitan pizza. The term "alla Pala" derives from the fact that this pizza is placed on a long shovel to put it in the oven.
The Pizza alla Pala is approximately rectangular50/55 cm long by 25/30 cm wide it is characterized by a crunchy consistency and there is an intense honeycomb inside.
The dough, defined as "highly hydrated", is composed of75-80% water compared to flour.
The leavening takes place in a refrigerated place for 48 hours.
