Fluffy, soft and unique pizza dough.

The pizza dough is prepared with the maximum amount of water to make it as soft as possible.

The dough is matured for at least 24 hours in a wine cellar under strict control of temperature, humidity and air pressure according to various environmental conditions, including weather conditions. The natural flavour of the wheat is brought out to the maximum.

The soft dough, which cannot be lifted for long, is quickly stretched and the ingredients are arranged.

Baked at once in a wood-fired oven to an exquisite texture.

The dough is baked in a custom-built iron wood-fired oven. The dough is baked in the kiln at a temperature of approximately 500°C in just 60 seconds. The baked pizza is light and crispy on the outside, but has a soft and chewy texture on the inside.

The black iron wood-fired kiln with outstanding thermal efficiency, created by skilled kiln craftsmen, has an overwhelming presence in the shop. The kiln uses oak wood designated by the region of origin for its high far-infrared ray effect, and the craftsmen make full use of skilful temperature control, making it impossible to take your eyes off the kiln for even a moment.

The simplicity of the material is what makes it so special.

The marinara is made from tomatoes, mature garlic, oregano, basil, salt and olive oil - that's it. We spare no pains to ensure that all the ingredients are carefully chosen to be placed on top of the painstakingly prepared dough.

Aged garlic, which is the key to the flavour, is of a high quality and is produced exclusively by contract farmers, and is dried for approximately 10 days using our unique maturing method to concentrate the flavour. The degree of drying is finely adjusted for each size of garlic.

Only carefully selected organic ingredients are used for the other ingredients.

We invite you to experience our insatiable dedication to this simple piece of marinara in our restaurant. We promise you a one-of-a-kind experience you won't find anywhere else!