• Interior
  • Mixed decorated salad
  • Small pastry stuffed wirh meat and cream
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About us

And yes, our flour comes from Italy and costs double what most of the highly-processed pizza flours cost: but it is worth it! We ferment our dough for a long time so the yeast can make the dough rise and the gluten can be adequately broken down. That will virtually eliminate Gluten-sensitivity. On top of that, we use extra-virgin olive oil, fresh vegetables, and all the best ingredients we can find!