The pizzas of the month
Zia recommends
this May
Seasonal ingredients, carefully crafted pairings. Every month Zia picks the pizzas not to miss.
La Zia Parigina
Yellow datterino tomato sauce, buffalo mozzarella DOP, and confit yellow datterini tomatoes. After baking: fresh datterini tomatoes, basil, and Garda extra virgin olive oil
Audace - veg
Ziarilica
Tomato sauce and Buffalo Mozzarella Campana DOP. After baking: San Daniele prosciutto crudo, garden-grown arugula, fresh datterini cherry tomatoes, and Garda extra virgin olive oil
Le 5 Terre
Fiordilatte mozzarella. After baking: fresh stracciatella, Prosciutto Crudo San Daniele DOP , confit cherry tomatoes, fresh basil, and lemon-infused extra virgin olive oil
Incanto
Yellow datterino tomato velouté from the Sele Plain with fiordilatte mozzarella and spicy salami, finished with fresh garden rocket, fresh datterino tomatoes, shavings of Grana Padano DOP, and black sesame seeds
Tradition, innovation
and awareness
In 2022 I chose to turn a dream into reality: to create a pizzeria capable of uniting tradition, innovation and awareness.
Every detail is carefully thought out: Italian flours from controlled supply chains, seasonal and local ingredients, artisan workmanship carried out every day with respect and passion.
I believe change begins with daily choices. That's why my pizza speaks of attention, balance and truth. A light and living dough, a symbol of a sustainable and responsible way of cooking.
Pizzaiola for Change Award — ALMA 2024
International School of Italian Cuisine, with three pizzas inspired by the Verona region and Lake Garda.
Since then I have been part of the Pizzeria del Cambiamento Network, together with the University of Gastronomic Sciences of Pollenzo, Slow Food Italia and agri-food organisations sharing a common goal: to build a more sustainable restaurant model, focused on people and the environment.
Being among the pioneers of this project is for me a concrete sign of how cooking can be a tool for evolution and responsibility.
Our doughs
Discover our
doughs
Every dough is made with Italian heritage flours, artisan techniques and long fermentation.
A different base, a unique experience.
Dough
Pizza in pala
High-hydration pizza, double-baked (pre-baked and then finished), taller, crispy yet soft on the bite. It is our most technical and complex dough, the result of years of study and refinement
Wasser, Weichweizenmehl Typ 0, Weichweizenmehl Typ 2 (halbvollkorn), Salz, natives Olivenöl extra, Weizensauerteig, Bierhefe
- 01 Pizza in pala
Dough
Pizza in pala
High-hydration pizza, double-baked (pre-baked and then finished), taller, crispy yet soft on the bite. It is our most technical and complex dough, the result of years of study and refinement
IngredientsWasser, Weichweizenmehl Typ 0, Weichweizenmehl Typ 2 (halbvollkorn), Salz, natives Olivenöl extra, Weizensauerteig, Bierhefe
- 02 Rustic dough WineGrain
Dough
Rustic dough WineGrain
Rustic wholewheat dough with Wine Grain® flour, grape-marc–colored wheat from Azienda Agricola Auris (grown in special experimental fields and milled on site in Lombardy)
IngredientsSuperior type 0 soft wheat flour, wholemeal WineGrain flour, water, salt, extra virgin olive oil, brewer’s yeast, dried sourdough starter
- 03 Classic Dough
Dough
Classic Dough
Classic pizza with our own blend of flours, featuring a medium, crispy crust
IngredientsType 00 soft wheat flour, toasted soy flour and semolina, type 2 soft wheat flour, water, salt, extra virgin olive oil, dried sourdough starter, dried brewer’s yeast
- 04 GlutenFree Dough
Dough
GlutenFree Dough
Dough produced in an artisanal laboratory and completely gluten-free, frozen at the source, made with rice flour. Please note: during preparation and baking, we cannot guarantee the complete absence of cross-contamination
IngredientsWater, rice flour, corn starch, tapioca starch, potato starch, extra virgin olive oil (4%), brewer’s yeast, dextrose, salt, vegetable fibers (pea, potato, psyllium, bamboo, flaxseed), thickener: hydroxypropyl methylcellulose, guar gum
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