The Fiorinis’ eno-gastronomic adventure began in 1999. Today, at the head of the company there’s Enrico, well-trained and breezy patron with a huge passion for wine. But his restaurant benefits from a pizza maker like Stefano Miozzo, who’s been working here for more than twenty years and has always tried to investigate the world of doughs, focusing on digestibility and ranging from the gluten-free to the half-whole wheat, reaching the shores of high hydration. Among the pizzas we suggest the Valpoterra, an homage to Valpolicella, with an Amarone-infused dough.
Autrice del libro Gli anni d'oro della cucina parmigiana, per l'Accademia Italiana della Cucina, collabora a “Gusto”, pagina golosa della Gazzetta di Parma
