Specialties
We make the last frontier of Italian pizza. In the last five years in Italy pizza has developed a lot. Pizza nowadays is not just dough and ingridients, pizza now has to be first of all a balanced and healthy meal. The whole process has been revisited. From the dough making, to the way the pizza is stuffed, everything is focus on making an healthy and light product. The flour we use are stone ground, type one and whole grain. We prefer these types of flour because of their good nutritional value, their high level of protein and fiber and their taste of wheat. The Biga (our name) is a pre fermented dough that leavens at room temperature for 20/24 hours. This starter gives to the pizza a crunchy texture and a nice aroma of grain. We make personal pies, round 12