The base of our pizza is made of organic and controlled products only, with no pesticides, gmo, herbicides and as much as possible at kilometer zero. The doughs respect the old traditions of bakery and have long times of rising. The mixture of high quality ingredients and a precise and old technic let the organoleptic quality of every single element composing our products increase.
In a pizzeria the hardest job is the one that goes from the dough making to its perfect rising. This phase needs a lot of attention and professionalism because a good dough is the result of the enzymes and live yeast work that, for their role, reacts in a different way to the environmental factors as the temperature, the humidity, the water hardness, the dough structure and the salinity.
Cooking a pizza before or after the complete development of this phase means to have a product not completely mature or acid. And that’s why we, ourselves, take care of this phase, keeping it under strict control, offering, therefore, a organic product always perfect and constant.
Beside the normal soft wheat pizza, we can offer pizzas made of integral spelt, of integral wheat, of hard wheat, multi cereals and hemp.
Our products are packed fresh in protected atmosphere, this particular process is the guarantee of long conservation without the need of preservatives or chemical additives. The bases can be stored in the refrigerator at a temperature from 0 to +4 C° for a period of 1 month.
focaccia base (both round and rectangular) .
The format could also be customized according to specific needs.