A quality, healthy, balanced and extremely light pizza starts with its base: our expertise in the preparation of the dough has been honed over many years, where the maturation and leavening processes occur very slowly over forty-eight hours.

All this is achieved by using only the best flour from the “Petra” line by Molino Quaglia, stone-ground using the most sophisticated technology to ensure the hygiene and health of every grain. We also use Tuttograno Integrale whole grain flour in our pizza which, by using each part of the wheat grain, keeps its original flavour and its nutritional qualities. Among the flours of our pizzas we have the Petra 1, stone ground, the Petra 9, a Whole Grain which, maintains the grain original flavor and nutritional characteristics using every part of the grain of wheat, and the Petra 1110, organic flour milled into cylinders.