Insights from the kitchen

A rotating oven makes the bake uniform but takes the soul out of it. We prefer work with a few imperfections but made by hand, rather than perfect industrial shapes. Every pizza carries the character of whoever kneaded it.

The flours are stone-ground — an old method that keeps the germ and the bran — and leavening always goes beyond 48 hours. That slow time lets the starches turn into simple sugars: the dough comes out more digestible, lighter, with an aroma that short leavening cannot give.

The 24-month Parma ham is the signature of our El Pablito pizza. The Colonnata lard PGI comes straight from the Apuan quarries. The Cantabrian anchovies are processed by hand and kept in olive oil. Every ingredient has a story and a producer with a first and last name.

Does it cost a little more? Yes. But we are not interested in making generic pizza. We want every slice to be recognisable, unforgettable.

Our vegetables come from small local and regional growers from all over Italy. Our chef prepares them on the spot, keeping their properties, scents and colours intact. The grilled ones are cooked only when they are ordered.

That is why every two or three weeks there is something new on the menu: when the Treviso radicchio PGI arrives, the Marco pizza is back on the list; when it is porcini season, the Montanara becomes the star of the evening. Following the season is our creative freedom.