benvenuti in pomodoro

The real
pizzeria flavour
in your home

Hand-stretched
and hand-topped...

...by 300
pizza makers

Buon appetito!

doppia lievitazione trancio di pizza decorazione pizza decorazioni iniziali
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The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious

The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious

The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious The most delicious

Hand-stretched
and hand-topped

Made with
sourdough

Pure water from spring
in Alpine foothills

Long
leavening

Made in Italy by
master pizza makers

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Italian
extra virgin
olive oil

We select the best cold-pressed extra virgin olive oil made from Italian olives and we add it to the dough as tradition requires to guarantee the taste and characteristics of a peerless pizza base.

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100%
Italian fresh
tomato pulp

The pulp we use comes only from tomatoes grown in the Emilia Romagna region, processed within a few hours of harvesting to retain all the fragrance and flavour of fresh tomato.

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Cow milk
mozzarella cheese

100% cow milk, with no added preservatives. We choose our mozzarella for its organoleptic characteristics, to give our pizza the full traditional flavour.

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Top quality
flours and
grains

We use a selection of flours and grains that give our pizza dough a flavour and crispy texture you’ll only find in the best pizzerias

5-6 min
in padella a fuoco basso
In a frying pan
over low heat

Cooking

Remove all packaging. Preheat the oven to 220° in “static” mode.
Once it has heated up, place the pizza on the middle shelf and bake it for about 8-10 minutes. Your pizza will be ready as soon as the mozzarella has

WARNING: This pizza is not suitable for microwave cooking.

8-10 min
in forno caldo a 220° gradi
In a frying pan
over low heat

Cooking

Remove all packaging. Heat a non-stick frying pan over a high flame.
When it is hot put the pizza in, cover, and turn the heat right down.
Cook for 5-6 minutes, until the mozzarella has nicely melted. All that’s left to do is slice it up, serve and enjoy!

WARNING: This pizza is not suitable for microwave cooking.

Try them all

The traditional recipe that everyone loves, even vegetarians. Topped with fresh tomato pulp and 100% natural mozzarella.

The Margherita

345g

Nice and tasty as tradition demands. A traditional classic, made even more unique by the strong flavour of fresh mushrooms.

The Ham & Mushroom

400g

An exceptionally flavoursome recipe: PGI speck (smoked cured ham) and smoked provola cheese will delight even the most discerning tastebuds!

The Speck & provola

380g

A new version of the traditional Diavola pizza, made special by two different types of hot salami and chilli pepper.

The Super diavola

370g

The ideal recipe for vegetable enthusiasts, with tasty strips of bell peppers, courgettes and grilled aubergines. Full of flavour in every slice!

The Vegetarian

410g

A Margherita with an extra something. The addition of cherry tomatoes and mozzarella pearls that melt during baking gives this pizza a natural, delicate, absolutely delicious taste.

The Mozzarella Pearls and Cherry Tomatoes

380g

A great pizza classic: with fresh mushrooms, aubergine slices and cooked ham curls. A rich recipe, full of flavour.

The Capricciosa

410g

This is one of the tastiest, most satisfying pizzas, with a combination of 4 of Italy’s finest cheeses: mozzarella, gorgonzola, asiago and beech-smoked provola.

The 4 cheeses

370g

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