He uses his own patented flour from Italy for his pizza. The dough is left to rest for 36 hours at a low temperature. This is what makes the dough so unique in taste. In addition to the classic pizza, Massimo also creates homemade pinsa. Pinsa is the original pizza and has unfortunately lost its importance over the years because people have always wanted to be quicker when preparing food. The pinsa dough rests even longer. It is crispier and has a higher water content. Ultimately, pinsa is a highlight in terms of taste and is much easier for sensitive stomachs to digest than conventional pizza.<\/p>\n
See for yourself and try the best pizza or pinsa from the region.<\/p>\n
We look forward to welcoming you as our guest soon and hope to have a d\u00e9j\u00e0 vu with you.[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"
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