The pizzas of the month
Zia recommends
this October
Seasonal ingredients, carefully crafted pairings. Every month Zia picks the pizzas not to miss.
Mush-Room
Fior di latte, Monte Veronese DOP, tris di funghi di bosco (porcini, finferli, pioppini), fuori cottura Sopressa Veronese e hot honey
Pump-Kin
Fiordilatte, zucca arrostita a cubetti, speck croccante dell'Alto Adige IGP. Fuori cottura Blu di Grotta, noci nostrane tostate, olio al rosmarino ed erba cipollina.
Essenza
Round “pizza in pala” dough, smoked fiordilatte mozzarella, our homemade apricot jam, Speck Alto Adige PGI, fresh garden rocket, shavings of Grana Padano DOP, and drops of Modena balsamic vinegar PGI (available from June to October)
Purple Rain
Provola affumicata, cavolo viola stufato all'aceto di mele, fuori cottura porchetta di montagna, gocce di confettura di mele e pepe nero macinato al momento.
Green Day
Mozzarella veg affumicata, zucca a cubetti, funghi misti spadellati, dadini di pancetta vegetale, olio verde al prezzemolo, semi di zucca tostati
Margherita "al contrario"
Fiordilatte mozzarella and Buffalo Mozzarella Campana DOP, fresh basil, three tomato textures (orange datterino in juice, red cherry tomatoes confit, and fresh datterino), Grana Padano DOP. After baking: basil emulsion and Garda DOP extra virgin olive oil
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
IngredientsView MenuWasser, 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)
IngredientsView MenuSuperior 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
IngredientsView MenuType 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
IngredientsView MenuWater, 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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