TYPE 0 FLOUR: 80% TYPE 1 FLOUR: 20% SOME INFORMATION FOR DIABETICS: ONE OF OUR BLOCKS CORRESPONDS TO 201.4 GR OF CARBOHYDRATES. INGREDIENTS USED: FLOUR, WATER, SALT AND FRESH BREWER'S YEAST
We wanted to spend a couple of minutes to tell you about our pizza. Let's start from the assumption that we care about you, but especially your stomach!
Volevamo spendere due minuti per parlarvi della nostra pizza. Partiamo dal presupposto che abbiamo cura di voi, ma in particolare del vostro stomaco!
Our doughs are made with 100% Sardinian bottled water to ensure the yeasts have a good development of enzymatic activity; we use iodized salt to restore salt and iodine to your body. We always try to push our doughs to a leavening-maturation of 48 to 72 hours, as well as the time required for the breakdown of starches, fats, proteins and complex sugars, so that our body receives a pizza already partially broken down and therefore its digestion will be much shorter. We try to use seasonal products at km 0, when possible, or we try to choose niche Sardinian territorial products, possibly with an organic brand. Thank you for taking a few minutes to read and... Enjoy your meal!
24 months of natural aging under seal. Very soft, the citrus notes calm down and it is enriched with different and enveloping notes: initially the scent of autumnal undergrowth and moss that give way to hints of sultanas and passito that balance the bitter notes of rhubarb.
Aged 5 years. Amber color, intense and velvety. On the nose it is very rich, soft and elegant. With fruity and floral hints, vanilla, almond, dried fruit and grapes. Elegant and spicy with clear confirmation of the aromatic nuances