The 30 hours long raising of the dough, gives a special lightness and crispness to our pizza. Focaccia al formaggio and farinata together with pesto are the heart of Genoese tradition and fill us with pride. Our goal is to offer high quality products developed on bread-making. The high water content in the dough allows us to get a light pizza; the sourdough made of wheat flour gives to the final product high digestibility, fragrance and crispness even when it is cold. • Common wheat flour type "0" • Hard wheat semolina • Potato flakes • Oats flour • Barley flour Allergens: gluten, milk.