Our pinsa is slowly proofed for 72 hours, creating an easily digestible dough. Made of an 80% water to flour ratio, instead of a 55-60% in a traditional pizza dough, pinsa results in a lower calorie and lighter dough.
Our fresh pasta is made daily from only the best quality semolina and water, using bronze dies to create a better porous texture and to improve the mouthfeel and flavours.
