We have found and combined the best Italian ingredient and created our unique test to great the best Italian Pizzetta. This is our History: Experience and passion.
You don't see the difference, you taste the difference!
The wholemeal dough that we use four our pizzette is made of Italian Organic Certificated flour. This guarantees a product rich in fibre, healthy, easy to digest, sustainable and tasty! For our topping we use exclusively Organic Italian Extra Virgin Olive Oil.
Fiordilatte mozzarella cheese, peeled tomatoes, extra virgin olive oil, oregano.
Fiordilatte mozzarella cheese, extra virgin olive oil, oregano.
Olio & Sale
extra virgin olive oil, sea salt.
Fiordilatte mozzarella cheese, champignon mushrooms sliced and cooked in extra virgin olive oil with garlic and parsley, extra virgin olive oil.
Since we gained the ICEA certification we don't use tinned and long-life ingredients anymore. All the vegetables that you find on our Pizzettas are fresh, come from local fair trade cultivation fields and we work them in our kitchens every day.
Our tomatoes are organic, certificated and produced in Gargano (Puglia), where we have our fields. Every August, with the help of Triveri’s family, we select the best production and make the special tomato sauce that gives to our Pizzettas its unique aroma.
Anchovies from the Cantabrian Sea
Fresh broccoli, from local farm
The mozzarella that we use on our pizzette is 100% Italian cow's Milk.
Pachino Cherry Tomatoes. Mmmmmhhh
Among our tasties pizzette the Sausage one can't miss. The sausage that we use is made of natural rare breed pork, it contains salt and black pepper only. No preservatives or colourings, that's why it looks greener when cooked. It is being made by our butcher in Villa Celiera (Abruzzo, Italy) and delivered fresh every week.
Our wholemeal dough is made of Italian Organic Certificated flour. This guarantees a product rich in fibre, healthy, easy to digest, sustainable and tasty!