Margherita pizza baked in a wood-fired oven

Redazione

An enduring classic that showcases the skill of the historic neighborhood pizzeria. The dough, light, soft, and rolled thin with a soft, nicely honeycombed rim, embraces a balanced topping of flavorful tomato passata, stringy local fiordilatte, a drizzle of olive oil, and fresh basil. Baked at extremely high temperatures in the wood-fired oven, it releases traditional aromas and offers perfect melt-in-the-mouth texture with every bite.