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Our Pizza

Our thin and crunchy pizza, a bit bigger than the dish, is what made us famous, just like the cooking in a brick oven, the light and well-finished dough, the two tastes pizza and the preparation in different stages. Our sourdough, healthy, light and carefully prepared dough has been the same for 50 years. We flatten the dough by hand, we cook 5 pizza at a time in the brick oven and we add the most part of ingredients after cooking in order to enhance their taste and quality.

Two Tastes Pizza

 

You can choose two different flavors at the same time, on the same pizza. Funny ideas for those who do not know which one to choose.

Il Fagotto

 

It is the typical “calzone” which has inside fresh cheese au gratin. Once baked it is cut and some fresh vegetables and cold cuts are added on it. We have a great variety of it, they’re all very tasty!

Lo Sfilatino

 

The pizza dough is prepared as a baguette which has inside different cheeses that are cooked as they were “al cartoccio”. Once the sfilatino is baked we add on it cold cuts, sliced at the moment.

The "Wheel"

The wheel is two portion pizza. The dough used is as big as two for pizza put together and is as big as a table!

It is divided into 4 slices all dressed differently: Vegetarian, for those loving fresh vegetables but who love to enjoy different tastes (potatoes, radicchio, arugula and “ortolana” with grilled aubergines and courgettes) and Spicy, inspired by classical ingredients of Italian pasta; Brasilian (Arrabbiata Sauce), Greek (Puttanesca sauce), Demonio (Mefistofele sauce) and Michelle (Amatriciana sauce).

 

Our Strong Points

Different kind of preparation: