OUR DOUGH is made on site every day from a special Roman recipe. The key element is the flour (imported from the Lazio region) that is milled specifically for traditional Pizza al Taglio.

Our crust is 80% filtered water and fermented for up to 96 hours at a controlled temperature, it’s “The Long Chilled Maturation Process” so, unlike traditional pizza, will not complete its leavening during the digestive process. The result is a crust that is crunchy outside, soft inside, light and easily digestible.

OUR TOPPINGS are the result of a careful selection of ingredients among artisanal producers of Italy as well as local suppliers and farmers in line with the best seasonal offer.