We kindly ask you to be notified in advance if you offer food intolerances or allergies in order to be able to best recommend the consumable dishes: on request, menus with allergens
Chiediamo gentilmente di essere avvisati anticipatamente se si offre di intolleranze o allergie alimentari in modo tale da poter consigliare al meglio le pietanze consumabili: su richiesta è disponibile menu con allergeni
We have pasta and dough* for celiacs, but we do not guarantee 100% non-contamination. Suggested for intolerant, non allergic. For the mixed fry* and the fried calamari* we use rice flour. Thank you
The classic pizza with flour, brewer's yeast and water, left to rise for at least 24 hours, can be combined with any flavor according to personal taste and discretion.
Pizza in Pala has a demanding process, as a first step we combine flour, brewer's yeast and water, kneading to form a pre-dough, which is left to rise for 24 hours. Once the deadline has expired, knead again with wholemeal flour and plenty of water to leave to rise for another 24 hours. In the end the result is a highly hydrated dough with a long leavening and it is possible to enjoy it alone or in company.
With the same process as the Pizza in Pala, we arrive at the Pizza all'Orzo, but this time the flours used are completely different: Venere rice flour, spelled and barley making the dough darker, with a particular flavour, but always high hydration and long leavening.
Another dough worked by us is that of Padellino, the leavening is very important but the cooking makes it soft, in fact it is steam cooked and then takes on the final crunchiness in the oven.
minimum for 4 people, from the appetizer to the pizza-based dessert, with different flavors and doughs chosen by Riki (if intolerant or allergic it is important to notify!)