Only from us!
Open everyday from 18:30 to 23:00
CLOSED ON WEDNESDAY
The flour we use are the results of a long and constant research for the right formula, able to satisfy every customer’s palate.
The long leavening ensure a high digestibility level and gives to the pizza a particular color, and an inviting flavour, essential qualities to make it unique.
• Classic Dough: we use a semi- wholemeal type of flour, followed by a long leavening
• Leavened dough: we use various models of flour and treatments to offer you a unique experience, constantly evolving. Find out the current dough on our socials!
Our pizzeria was opened in 1970 and it was the first of its kind in Valeggio sul Mincio.
Born with an Electirc Oven, it was later substituted with the Stone-Wood Oven, for a traditional cook even though a bit more complex in the management of it. Same in the pizzeria, as well in the ice cream shop, fresh and first quality products are our strong point we rely on the most, a prerogative, irremediable from the kitchen.