Pinsa with mozzarella , patate e pancetta del Salumificio Sa.No.
Why is our pizza different? Because it's not exactly a pizza, in fact it's called "Pinsa" in Rome. An oval shape, a very high digestibility, and a mixture of three different flours and the use of mother yeast, finally 72 hours of maturation. Our pizza is no better than the others. It is different.
Lasagna alla Bolognese