“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.
La TartufinaItalian mozzarella fiordilatte, high-quality cooked ham “Branchi”, ricotta cheese from “Palagiaccio” and fresh truffle of Mugello
La CalabresellaTomato San Marzano DOP, Italian mozzarella fiordilatte, Capers of Pantelleria, RIcotta cheese of the “Palagiaccio” and ‘nduja Calabrian of Spilunga
La Grana del TintoreItalian fiordilatte mozzarella, Pra pesto, IGP Prato mortadella, fresh burratina, basil and Bronte pistachios
La Bella NapoliTomato San Marzano DOP, buffalo mozzarella bell, capers of Pantelleria, fillets of anchovies of the Cantarbico Sea, olives, basil and oregano
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
