Our goal is to enhance the product through excellence and engage in continuous research on flour, yeasting, cooking methods, and nutritional properties, in order to create combinations of flavors and fragrances in the name of originality and tradition.
Our dough is developed from baking processes using natural yeasts (and selected lactobacilli) and ancient native grains, 100% Italian, not genetically modified. The result of years of experience and slow experimentation carries out up to 50 hours of yeasting, to ensure the maximum digestibility of a dough that more than a pizza seems to give life to a cloud, tasty and extraordinarily light.
