The excellent digestibility of our pizzas is obtained through proper leavening. This is why our pizzas are leavened for at least 24 hours at a constant temperature and humidity without the addition of chemical rising agents.
Every day more than 300.000 pizzas are manually stretched by our “pizzaioli”: this maintains the structure of the pizza intact and the border of the pizzas is “irregular” as seen in truly traditional Italian pizza.
Our patented wood burning ovens are fundamental for a safe and efficient process. The pizzas are cooked on constantly cleaned refractory stone and the ovens are fueled by oak and beech wood.
Our patented wood burning ovens are fundamental for a safe and efficient process. The wood never comes into direct contact with the pizzas and the fumes are totally burnt and suctioned off separately.
A rotating brush cleans the refractory plate inside the cooking chamber. In this way, the pizza is cooked each time on a clean surface.
The quality of our ingredients and a simple cooking will transform your table into a triumph of taste and fragrance. A tip: defrost our pizzas before putting them into the oven for an even better flavor!