We are restaurateurs because we know how to choose our ingredients

We have been restaurateurs for two generations. We choose our ingredients carefully because we care about you who are our guests. We know that only with exceptional raw materials can we make tasty and wholesome pizzas and dishes.

We are attentive to intolerances and allergies because we know that each of us, in our uniqueness, has our great richness and our commitment is to respect and enhance it in our preparations.

All the doughs of our pizzas have maturation longer than 48 hours and you can choose from these doughs:

- GLUTEN-FREE with a selection of Molino Merano flours.

- KAMUT, with 100% Sicilian origin

- INTEGRALE, 100% whole wheat in autolysis

- TRADITIONAL, with historical blend and maturation of at least 48 hours

You'll also find all the flavors of our pizzas in the LIEVITÀ: flatbreads prepared according to Stefano's rustic recipe with dough from three flours with and without gluten, all double-baked.