Our pizza pala and focaccias have already "tasted" the heat of the oven to set the ingredients and only need your final touch.
From oven to table in 5 minutes.
“NUVOLA” FOCACCIA
Long-leavened focaccia made with type "1" coarse flour, spelt, durum wheat, and soft wheat, sourdough starter, and hand-stretched in a small baking pan. The result is a very light "cloud" with a grain flavor, soft on the inside and crunchy on the outside, excellent for pairing with bold-flavored products.
Serves 1.
| NUVOLA MARGHERITA | €7.90 |
| NUVOLA FARCITA | €9.90 |
ORGANIC PIZZA PALA
The dough is made with type "1" and type "2" coarse flours and sourdough starter; the pala is hand-stretched and pre-baked to ensure an optimal and uniform level of cooking for all ingredients when topping and finishing.
Serves 2.
| PALA MARGHERITA | €12.90 |
| PALA FARCITA (ALSO 2 FLAVORS) | €16.90 |
| ½ MARGHERITA AND ½ FARCITA | €14.90 |
MARGHERITA
With tomato pulp, mozzarella, and a dusting of Sicilian oregano and fresh basil.
DEL POSTO
With tomato pulp, mozzarella, marinated datterino tomatoes, Selargino capers, Taggiasca olives, and Genoese pesto.
SPILIMBERGO
With tomato pulp, mozzarella, turmeric-flavored roasted potatoes, Lovison sausage, and rosemary.
SPILINGA
With tomato pulp, mozzarella, marinated eggplant, Apulian stracciatella, and Spilinga 'nduja. The Apulian stracciatella should be added after baking.
MADRE TERRA
With tomato pulp, mozzarella, and a marinade of: zucchini, eggplant, peppers, onion, pumpkin, and datterino tomatoes.
BORBONE
With tomato pulp, mozzarella, stewed friarielli, and Lovison sausage.
VALSASSINA
White base, with mozzarella, marinated pumpkin, leek, marinated Treviso radicchio, and Valsassina taleggio cheese.
VAL TIDONE
White base, with mozzarella, fresh button mushrooms, and Val Tidone black pepper pancetta.
LA VEGETARIANA
With tomato pulp, mozzarella, sun-dried tomatoes, Selargino capers, Leccino olives, and Borgo Luce buffalo ricotta.
SAPORE DI SALE
With tomato pulp, mozzarella, Bonito Del Norte albacore tuna, Tropea onion, and Selargino capers.
LATTE E FUMO
White base, with mozzarella, marinated zucchini, grilled ham, and Romagna squacquerone cheese. The squacquerone should be added after baking.
PEDEMONTANA
With tomato pulp, mozzarella, marinated pumpkin, black pepper pancetta, Cansiglio smoked ricotta, and toasted seeds.
SAURIS
With tomato pulp, mozzarella, marinated datterino tomatoes, Borgo Luce buffalo mozzarella drops, and Sauris cured ham. The ham and buffalo drops should be added after baking.
NUARA
White base, with mozzarella, fresh pears, Piedmontese Gorgonzola DOP, and walnuts.
We use lactose-free fior di latte mozzarella from Latteria di Soligo and sweet Carlo Mazzella tomato pulp.
