It is important that anyone who is, or thinks they are intolerant, or allergic to any food or ingredient, communicates this to the sales / administration staff.
E importante che chiunque è, o pensi di essere intollerante, o allergico a qualunque alimento o ingrediente, lo comunichi al personale addetto alla vendita / somministrazione.
ACCIDENTAL CONTAMINATION BETWEEN ONE INGREDIENT AND THE OTHER IS NOT EXCLUDED Reg. (EU) 1169 / 2011- Relating to the supply / administration of food to the consumer
CONSIDERING THE POSSIBLE PRESENCE OF THE FOLLOWING ALLERGENS, GIVEN THE TYPE OF ACTIVITY AND THE LOCAL STRUCTURE
SI RITIENE DI SEGNALARE VISTA LA TIPOLOGIA DI ATTIVITÁ E LA STRUTTURA DEL LOCALE LA POSSIBILE PRESENZA DEI SEGUENTI ALLERGENI:
CEREALS CONTAINING GLUTEN • CRUSTACEANS AND DERIVED PRODUCTS • EGGS AND DERIVED PRODUCTS • FISH AND DERIVED PRODUCTS • PEANUTS AND DERIVED PRODUCTS • SOYA AND DERIVATIVE PRODUCTS • MILK AND DERIVED PRODUCTS • NUTS • CELERY AND DERIVED PRODUCTS • MUSTARD AND SEED PRODUCTS SESAME AND DERIVATIVE PRODUCTS • SULFUR DIOXIDE • LUPINS AND DERIVATIVE PRODUCTS • MOLLUSCS AND DERIVATIVE PRODUCTS FOR ANY INFORMATION THE SALA STAFF IS AT YOUR COMPLETE DISPOSAL
Our pizza is the result of various tests, tastings and studies, in order to obtain a substantial dough which at the same time is light, digestible and respectful of traditions. We use 100% Italian flours, GMO free, certified and slowly stone ground. For the yeast we rely on a sourdough from Grano Antico Risciola. A journey that starts again from the lands of small farmers, to rediscover forgotten flavors and aromas.