In this bright place, made charming by the oven theatrically set into the wall, they’re making fantastic pizza. The dough is soft, sapid, it leavens for 24-36 hours. They use mother yeast, both in the case of white flour, mainly type 1, and when using the wildest range of alternative flours, like spirulina seaweed, beetroot, pure semolina, buckwheat, burnt wheat, corn, and so on.
The edge in voluminous and airy, the disc is proportionally thinner. Try the pizza Cappuccina, with broccoletti, pork sausage and anchovies. The restaurant offer is also impressive.
docente umanista, musicofilo barocco, gourmand postmoderno dogmatico sul vino e pragmatico col cibo. Collabora anche con Radici Restaurants
