“Tonight I’m making you pizza” is one of the ways of saying “I love you” that we prefer… (IlReQuieto)
What is happening in the world of pizza is what has been going on in the kitchens for some time now: a real “revolution”; which places the focus of the pizza maker’s craft with scrupulous research, attention to raw materials and knowledge of the territory.
This effort Alessandro took him to create a selection of really special pizzas, made to rise and mature for 48 hours (the good things in life need time…); with a unique dough, a stone-ground flour as it once was, without additives, only pure wheat, with all its germ, so as to make them light and very digestible. Season with top-quality products that our land offers us.
These are just some of our gourmet pizzas, you can find others with fresh ingredients, and refined and strictly seasonal
Seasonals
Pizza SalentinaTomato souce, burratina fresh cheese and basil
Pizza I’ RegoloTomato souce, rocket,Italian mozzarella fiordilatte, porcini mushrooms and parmesan cheese
Pizza ParmigianaTomato sauce, Italian mozzarella fiordilatte, grilled fresh eggplant, basil and Parmesan cheese
Focaccia PrimaveraOil focaccia with tuna, onion, fresh cherry tomatoes and rocket
* Flour: ground stone, wholemeal, kamut and gluten-free – Baking (up to 48 hours)
Toppings & add-on
- Wholemeal dough
- Gluten-free dough
- Long Dough Baking 36h
- Added Mozzarella Buffalo
- Add 1 or more ingredients of your choice
