A 100% artisan pizza: we dedicate our dough all the time it needs to deliver the best pizza, both tasty and digestible.  Every day we prepare our dough with outmost care, we shape it in the form of small individual balls called “panetti” which we leave to ferment for 30 hours or more, after which we carefully work with our hands to create the pizza base. 

The ingredients that we have selected to season the pizzas keep the focus on digestibility, so we always look for the balance between flavor, fat level and freshness.

Dedication in the selection of high quality materials: italian medium strength flour, balanced and with the right requirements for panification, extra virgin olive oil of picual and arbequina olives, fresh Mozzarella Fiordilatte DOP that we receive in its typical ball shape, we cut and let it drain to be ready for our pizza, cold cuts and cheese selected from the best Italian and Spanish producers, and home made desserts.

For vegan pizzas, we produce a cashew-based mozzarella and produce other products such as our spicy vegan sobrasada, all with natural and plant-based ingredients. 

The wellbeing of our planet, our palate and our community is important to us.  We therefore focus on sourcing fresh ingredients giving priority to local and bio friendly products to reduce our CO2 footprint, support local producers,  and to offer seasonal products in harmony with nature. 

Two types of pizza dough: classic with Cinque Stagioni flour and gluten-free with rice and corn flour.

More than 30 pizzas including the classic ones, those of our invention, the pizzas of the month and seasonal, and the vegan pizzas menu  to satisfy all tastes.

Our gastronomic proposal culminates with traditional Italian dishes such as the  famous Roman Street food  Supplì, which we make in various versions, and Fiori di zucca fritti, and other homemade dishes such as our melanzane alla parmigiana, lasagna, and desserts made by us and that change with the seasons.