Innovative dishes inspired by fresh ingredients and the love of great food. Our chef creates specials each day to please the epicurean in all of us.
For me dough is the foundation of great pizza. It is the result of a passionate science. I make a naturally leavened dough through an ancient fermentation process. This creates a light and digestible pizza which has significantly less gluten than a traditional pizza. I hope you enjoy it. Gianfranco Mastrangelo
with tomato sauce
add: berkshire pepperoni 4, hot calabrese peppers 3, mushrooms 2, prosciutto di parma 6
no tomato sauce