The Dough
The thing that made us famous
The secret?
We only use the best flours from the Vandoies mill, combined with pure mountain spring water and fresh yeast. The rest is done by the natural leavening of the dough, which takes over 24 | 48 hours, and the skill used for baking it in a beech wood oven.
The result?
A digestible and fragrant pizza with an authentic and unmistakable taste, which goes perfectly with our Bavarian draft beers and Italian and international craft beers, or – why not? – with a glass of quality wine from South Tyrol | Südtirol.
Ingredients
The balance of flavours
We use simple, certified and high-quality ingredients. We prefer products of Italian origin, or we select fresh ingredients from the Isarco Valley and surroundings.
On our pizzas, you will find Mozzarella and dairy products from the Latteria di Bressanone, DOP Burrata and Mozzarella di Bufala Campana, DOP Gorgonzola, extra virgin Italian olive oil, IGP Tropea red onion, PAT pork cheek, DOP Prosciutto di San Daniele, PGI Mortadella di Bologna, PDO Parmigiano Reggiano, PGI Bresaola della Valtellina, Eggs, Apples, Kaminwurzen and PGI Speck dell’Alto Adige, as well as the best seasonal products such as Asparagus and Strawberries.
Have we whetted your appetite? Come and visit us!
Seasonality
The magic of the seasons
We will pamper and spoil you with high-quality and seasonal products!