Dough rests 72 hours · Free delivery within 3 km · Open daily 11:30 – 23:00
Our dough
Three days,
three ingredients.
Flour, water and salt — plus a starter we have fed every single morning since 2019. Here is what happens before a pie reaches your table.
From mix to oven
Day 1
Mix
Stone-milled type 1 flour, cold water and our starter, hand-folded four times through the morning.
Day 2
Rest
Seventy-two hours in the cold room. The yeast slows down, the flavour builds, the crumb opens up.
Day 3
Bake
Balled at noon, stretched by hand to order and baked for ninety seconds at 450°C.
What we won’t compromise on
Small menu. Big standards.
01
Stone-milled flour
From a family mill two hours north. Slower to work with, much better to eat.
02
Tomatoes we taste first
San Marzano DOP for the base, seasonal heirlooms for the specials. Never from a can we haven’t opened ourselves.
03
450°C, every day
Our oven is never fully off. A hot floor is the difference between a crust and a cracker.
“We would rather sell out by nine than cut a single corner on the dough.”
Marta Bellini — founder & head pizzaiola
Hungry yet?
Order ahead and skip the queue — most pies are ready in 15 minutes.
Start an order