Sourdough for Pizzas

Every morning, our Master Pizzaiolo shapes the dough from our Sourdough starter. It's a daily ritual, like feeding this fantastic natural product with the highest quality ingredients.

Crispy, light, and easy to digest, that's our Sourdough Pizza!

Sourdough pizza is a true delight for both the palate and the body. Sourdough is better tolerated by the body and significantly easier to digest. The slow fermentation process promotes the growth and development of beneficial bacteria such as lactobacilli, which aid in the absorption of various nutrients, from minerals to vitamins; act as natural preservatives; help lower blood pressure in hypertensive individuals and reduce blood sugar and insulin levels. Sourdough completely breaks down gluten, making the pizza easier to digest. Additionally, Sourdough is more tolerable as it is free of artificial additives and preservatives.

Fish Handling

The fish and shellfish consumed in our restaurant, even raw or practically raw, have been subjected to a “thermal shock” treatment according to European food safety directives. Before this fundamental procedure to guarantee you a healthy food, we take care of managing the catch in its entirety. From cleaning to portioning, everything happens here with the utmost care. No less important, then, is the cold chain. But for these details we suggest you take a look at the page on Methods and Food Safety.

Food Safety is not just a saying: look here!