Overview

Our pizza is made from slow-rising Sourdough (minimum 20 hours) and is baked in a wood burning ‘TUFAE’ brick oven made on site by specialised artisans from Naples. This oven produces a heat of about 500C (930F). The slow levitation and blast-cooking process lock in the flours natural aroma and moisture giving a soft, easily digestible crust. As a result, the edge (Cornicione) is excellent.

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Franco Manca

Overview

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