We create our pizzas in full respect of the ancient Neapolitan tradition: tasty, light and above all digestible. The manufacturing process is important and begins with the choice of flours, of which we use two compounds.
Each dough provides 18 hours of pre-fermentation and a subsequent 36-hour leavening at a controlled temperature. We also keep the hydration at 70 – 75% to then offer a surprisingly light pizza to the table.