INGREDIENTS

We always select only seasonal and typical local products:

• Grigio del Casentino free-ranging pig from Claudio Orlandi’s farm (Arezzo)
• Anchovy from Cantabrico Linda Playa
• Casentino’s raw ham from Le Selve di Vallolmo company (Arezzo)
• Smoked cooked ham from Branchi company
• Rice and dried pasta made by Verrigni, an high-quality pasta factory with golden wire drawing machines (spaghetti and fusilloni) from the Marches
• Cheese produced by Andrea De’Magi, a quality refiner in Arezzo
• Chianina PGI concerning our meat dishes
• Ricotta made from Calvana’s cow, a Tuscany native race
• Cipollotti di Certaldo, spring onions cultivated in Certaldo
• Extra Virgin Olive Oil produced by Muraglia mill (Apulia)
• Homemade fresh pasta perfectly cooked without hardening and maintaining the filling inside the pasta

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Grigio del Casentino

It’s a crossbreed between the common pink pig and the Moro Romagnolo or Cinta Senese pig. It’s native from Casentino, an Appenines area near Arezzo, which is nowadays protected by the Casentino Woods National Park. A recovery project started about ten years ago: some local farmers, breeding semi-wild pigs, are following the entire production steps, from breeding to transformation and aging.

Acciughe del Cantabrico Linda Playa

These anchovies come from the Cantabrico Sea; they are very specials because of their size, their pulp, their aroma and the texture of the meat. The fillets obtained from the anchovies need to ripen in salt and stay in olive oil so that we can create a special delicacy.

Chianina IGP

It’s a typical fine bovine race in Val di Chiana and in Tuscany. It’s PGI (Protected Geographical Indication) branded to highlight that the quality of this meat is attested and supervised. We choose the best for our raw meat dishes.

Cipollotti di Certaldo

It’s a characteristic product of the namesake medieval village. This onion is even represented in the local crest: the onion master a white shield and a red one (the symbols of two different types of Certaldo’s onions, statina and vernina).

Our pizza does not pretend to be a classic pizza.

We select fine flour of integrated and sustainable agriculture 100% Italian wheat. We only use stone-ground flour and rustic sourdough.

As in the past we bring out the flavor and the scent of the wheat using our well established techniques, the slow churn and the salt reduction in dough.

The result is a fragrant and scented light pizza.

The ingredients in our pizzas:

• Fresh fior di latte mozzarella 100% Italian milk
• STG (Guaranteed Traditional Speciality) Flour from Molino Spadoni
• Extra Virgin Olive Oil
• Anchovy from Cetara
• Olives from Gaeta
• Oregano from Pantelleria
• Peeled tomatoes, 100% Italian
• San Marzano tomatoes from Agro-Sarnese-Nocerino
• PDO (Protected Designated of Origin) buffalo milk mozzarella from Campania
• 24hours sourdough with very little yeast
• Fresh vegetables that we cook in restaurant, except for artichokes and porcini mushrooms
• Yellow tomatoes from Campania
• Potatoes from the Marches and the Abruzzi

Moreover you can ask to prepare our pizzas, except for the DOC ones, with our 10cerals-dought without extra charge.

You can find in our dough these cereals: Soft wheat, Oat, Rye, Soy, Barley, Corn, Rice, Sesame seeds, Flax seeds, Sunflower seeds.

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Mozzarella fior di latte

In Italy we can boast a very rich range of dairying products, in particular fresh cheese specialities and other milk products. In our dishes you will find exclusively Italian mozzarella, good milk and no preservatives not to alter its natural characteristics.

Olive di Gaeta

Also said “itrana” olive, it’s a gastronomic delight from Pontina area in Lazio, recognized internationally. This olive has violet shades with a tapered shape; it’s very appreciated for the nutritional and even cosmetic benefits. We can obtain a yellow-green oil with a strong, fruity, lightly bitter and spicy taste.

Pomodoro giallo del Piennolo

Also called “o spunzillo”, it’s the first real tomato which gave the name to that Municipality because of its colour. This tomato is yellow like the sun; it has thick rind, a firm flesh and a sweet flavor. It’s very healthy and nutritious, three times richer in vitamins than the other tomatoes.

Origano di Pantelleria

This oregano is one of the most used aromatic herbs in Mediterranean cuisine thanks to its intense and stimulating scent. We use it in many different culinary dishes such as meat, fish, salad or pizza. The oregano from Pantelleria is definitely one of the most savory and expensive types; moreover it’s extremely rich in essential oils and very perfumed.