Research and respect, our pizza

Research of excellent raw materials, from the most important ones such as stone-ground toes, to the ingredients selected by Slow Food principals and excellences of the territory and beyond.

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Menu

Every week we update our menu with new pizzas that follow the flow of the seasons. Download the menu to see from timeless classics to the latest creations.

Download the menu

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For us pizza is also a matter of respect, Unesco heritage and queen of the Mediterranean diet.

We follow the processes of natural fermentation of our yeast and indirect long-leavening dough with organic flour 100 Italian.

For us pizza is also a matter of respect, Unesco heritage and queen of the Mediterranean diet.

We follow the processes of natural fermentation of our yeast and indirect long-leavening dough with organic flour 100 Italian.

pizza-la-lanterna

focaccia

Our research into pizza extends to a manic selection of the best ingredients on the market.

Roman porchetta by Ariccia IGP, parma ham seasoned 24 moons “Casa Graziano”, cooked bow “Emiliano Capitelli”, household sausages “Lovison”, Wild Norwegian salmon are just some excellences that we use in our pizza. The cheeses are also carefully selected thanks to the collaboration with “Valsana”.

Our research into pizza extends to a manic selection of the best ingredients on the market.

Roman porchetta by Ariccia IGP, parma ham seasoned 24 moons “Casa Graziano”, cooked bow “Emiliano Capitelli”, household sausages “Lovison”, Wild Norwegian salmon are just some excellences that we use in our pizza. The cheeses are also carefully selected thanks to the collaboration with “Valsana”.

focaccia