Our dough
Our doughs are born from a simple and ancient gesture: hands meeting flour.
We choose only 100% Italian flours, with part of the grains grown directly by us, because we believe that authentic flavour begins in the soil.
Every grain tells a story of seasons, of fields cared for with respect, and of a supply chain we know by name.
This is not a trend, but a true working philosophy.
We work slowly, allowing time to make the dough lighter, more digestible and naturally fragrant.
For us, quality means attention to every detail: from the selection of the grains to the milling, all the way to the leavening process.
This is how products are born that are not only good, but that make you feel good, because they respect both the body and the land.
When you taste our doughs, you don't just find crispness and fragrance: you find the warmth of an artisan workshop, the aroma of the wood-fired oven lit every day, and the care of those who knead the dough thinking of the person who will enjoy every bite.
This is our way of making pizza and more: with sincerity, with passion, and with a deep connection to our land.
Our sourdough
Our sourdough starter is fresh and alive.
Every day we feed it with regular refreshments, water and carefully selected flour, constantly monitoring temperature, consistency and aroma.
This work requires time, experience and sensitivity, because sourdough is a living organism that reacts to even the smallest changes in its environment.
Managing it is complex: it requires precise resting times, gentle folding and careful handling, as well as the ability to read the signals of the dough.
In return, sourdough gives our products a rich and natural aroma, a soft yet well-structured texture and greater digestibility.
Behind every dough, pizza, Pan-In and product there is this daily ritual, made of artisan care and attention to every detail.
Working with sourdough means observing it, listening to it and respecting its timing.
There are no shortcuts: to obtain well-balanced doughs, you must know how to balance strength, hydration and maturation.
This daily commitment allows us to develop complex aromas, an airy crumb and a flavourful crust, without forcing the process.
Every check, every refreshment, every temperature adjustment contributes to the final result you find in each of our locations: a product that tells the story of the silent work of the workshop, the patience of the pizzaiolo and the respect for a tradition that places living sourdough at its centre.
Two doughs, a deliberate choice
We chose to focus on only two doughs instead of chasing trends and countless variations.
Our strength is specialization: a few recipes, refined in every detail, tested and refined over time to guarantee consistency, quality and a clear identity on the plate.
Every day we mix, observe, taste and adjust, with almost obsessive attention to hydration, maturation and baking.
The first dough, the one we call "classic", is more traditional: selected local flours, sourdough starter, slow and controlled maturation, and a bite balanced between external crispness and internal softness.
The second, "NEROCARBONEpiù®", is made with a blend of flours from selected ancient grains and sourdough starter.
It develops more intense aromas, greater lightness and digestibility, also thanks to even longer maturation times and a carefully studied process.
Both doughs are born from the same philosophy: few ingredients, carefully selected, worked with patience and respect for natural timing.
This is how each dough tells the story of our land, our oven and our way of understanding leavening.
Discover the doughs that define our pizza.
