Gusto Italiano

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Synonymous with quality, passion, experience and commitment in the search for new products of the Italian territory.

The quality of our pizzas are the result of the choice of raw materials, products and ingredients and are sought after by our staff with care and attention, giving priority to the best artisan companies in the area.

DOUGH

Our doughs have a 48-hour leavening to ensure excellent digestibility.

The selected flours come from the renowned Molino Bongiovanni which produces with natural stone-ground Italian wheat with a 100% certified supply chain

In particular, our wholemeal dough is obtained by simply grinding the internal grain and not sieved, in order to maintain all the peculiarities of the grain.

For the most demanding palates, we use the dough with kamut flour obtained from the cylindrical grinding of khorasan kamut wheat, a selected variety of Egyptian wheat.