Our Pizzeria has more than fifty years of history. There are few other exceptions in the city who can boast such a solid and constant tradition in the making of excellent quality pizza.
Our old, wood burning pizza oven was hand-built, brick by brick, by an artisan oven maker. The mozzarella cheese that we use is only tidbits or fine braid, delivered twice a week directly from the production area together with ‘burrata’ (a typical southern Italian cheese filled with butter) and buffalo mozzarella.
The pastry used and the successive baking, is in the Florentine style and taste for a thin crusted pizza slightly crunchy at the edges. Flour, tomato and all ingredients used for the pizza are the object of constant research and selection of the best products.