The experience and the desire to renew itself leads to an evolution of its dough, made of stone flour type1 and type2 with wheat germ and mother yeast that offers more intense aromas and health benefits, because it brings fibers and mineral salts. Our dough follows a process of long leavening, which makes pizza more fragrant and digestible. From July 2017 in collaboration with A.I.C. Italian celiac association all our specialties can also be gluten-free, and in addition we offer different vegan pizzas. The restaurant has a large open space with gazebos and play area for children.