Starters

Our welcome selection, designed to whet your appetite while you wait for the main courses.

Salads

Nature on Your Plate

Tuscan Traditions

Classic Pizza

Made with stone-ground flour and wheat germ

Thin and crispy, made with a direct dough method and left to mature for 24 hours in temperature-controlled proofing chambers after an initial 12-hour rise at room temperature.

Red Gold: A Celebration of the Tomato

Our direct-method dough, made with 10% tomato water, dried sourdough starter and organic Gentilrosso ancient-grain flour

The Pizza and Its Crust

A thicker base, hand-stretched and made using an indirect dough method with organic soft wheat flour, initially hydrated to 55%. After 12 hours of maturation, wholemeal flour, salt, extra virgin olive oil and natural yeast are added, bringing the hydration up to 80%. The dough is then left to rise for a further 36 hours, making it easier to digest while developing deeper flavours and aromas.

Our “Fake Pizzas” (also available as starters)

A very dry pre-ferment made using the BIGA method, with only type “00” flour, water and 0.1% yeast. It is left to mature for 18 hours at 18°C, then refreshed with ancient-grain Verna flour and brought to 65% hydration.