Products
PIZZA AT
THE PLATE
Thin, fragrant with a high and blown cornice. Medium-hydration dough (60-65%) with two-step maturation for a total of 50 hours. Baking in firewood on refractory bricks, fired immediately after spreading by hand.
PIZZA AT
THE SHOVEL
Soft, with a high and crisp cornice. Medium-high-hydration dough (70-75%) with two-step maturation for a total of 30 hours. Baking in a firing oven in refractory bricks, fired immediately after spreading by hand.
PIZZA IN
BAKING TIN
High, honeycombed with thin and light crust. High hydration dough (80%) with two-step maturation for a total of 40 hours. Final leavening and baking in a baking dish in a refractory brick oven. Preparation strictly by hand.
PANINI
HAMBOURGHER
AND HOTDOG
Fluffy with regular honeycomb and crispy crust. Paste type pan brioches with medium hydration (50-55%) with leavening for 24 hours. Baking in a baking oven in refractory bricks, fired after finishing with milk and egg.
