This pizzeria was born in 2010, when Petra Antolini and her husband Lorenzo, both with a dining-related history, decided to stop being employees and turn to one of Petra’s great passions: pizza. They work with sourdough – fed every morning – test many flours and look for new possible scents in the dough. The result is a pizza that’s neither traditional not gourmet, just «our pizza», as Petra tells us, soft and crunchy at the same time, topped and enriched with quality products and a lot of territory.
veneziano, giornalista, una vita dedicata allo sport da inviato (e adesso da appassionato e tifoso), cura da dieci anni "Gusto", la pagina di enogastronomia del Gazzettino di Venezia.
