We use the finest local flour.

Flour sourced exclusively from soft wheat grown in the Marche region and the Central Apennines.

The high quality standards guaranteed and certified by leading national and international inspection bodies are verifiable at any time thanks to an innovative computerized traceability system, guaranteeing full customer protection.

The heart of every good pizza rossa is the tomato.

We select only sun-ripened tomatoes, harvested at just the right level of sweetness and acidity, to ensure a perfect balance of flavor.

Their quality is reflected in every bite: an intense, fragrant, and natural sauce that enhances the other ingredients and makes the pizza authentic, fresh, and irresistible.

We never compromise on quality.

The natural yeast we use is brewer’s yeast, the soul of the dough.

Thanks to its natural fermentation, it gives pizza its lightness, fragrance, and digestibility.

Rich in B vitamins and minerals, brewer’s yeast contributes to the body’s well-being, transforming a simple dough into a nutritious and healthy base, ready to accommodate the finest ingredients.

Most of the vegetables used come from the family business, “Punto Verde Food.”
The freshness and quality of this product are undeniable.

Other condiments come from local suppliers, all carefully selected and 100% Italian.

Local producers and suppliers.

The pristine waters of the Marche region’s highlands have just the right mineral content.

pH, conductivity, and hardness make our pizza unique worldwide.
Water, along with flour, is the most common element in pizza.
Having excellent water means having excellent pizza.

Why are Italian pizzas better?
Because they have the best flours and waters.