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Radio Mercato Centrale


Pier Daniele Seu‘s shop

Pizza

For Pier Daniele Seu, pizza is water, flour, poetry. A love story started long ago.
The simple deliciousness of pizza immediately fascinated Pier Daniele, so much so that he decided to devote himself to the profession of pizza maker at a young age, soon earning himself a prestigious place on the regional and national scene.
Careful, curious, resolute, the young pizza maker listens, asks, tries, makes mistakes and learns the art of the dough. “His” pizza, thanks to the blend of different types of flour, a long rise and a minimal use of yeast, is easy to digest and at the same time, fragrant and pleasing to the palate. He experiments with audacious and unusual condiments, always keeping the tastes balanced and the dough, crunchy and melt-in-the-mouth, following a half-Neapolitan and half-Roman style of pizza making. The pizzas are in fact rolled out on marble, and particular attention is paid to the edges before they’re baked to achieve a crunchiness that is typical of Pier Daniele’s pizzas. Light, inviting and tasty, Seu’s pizza conquers with three versions available year-round, the Margherita, Marinara and Capricciosa, along with seasonal varieties, all to be discovered and enjoyed!

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The simple deliciousness of pizza immediately fascinated Pier Daniele, so much so that he decided to devote himself to the profession of pizza maker at a young age, soon earning himself a prestigious place on the regional and national scene.
Careful, curious, resolute, the young pizza maker listens, asks, tries, makes mistakes and learns the art of the dough. “His” pizza, thanks to the blend of different types of flour, a long rise and a minimal use of yeast, is easy to digest and at the same time, fragrant and pleasing to the palate. He experiments with audacious and unusual condiments, always keeping the tastes balanced and the dough, crunchy and melt-in-the-mouth, following a half-Neapolitan and half-Roman style of pizza making. The pizzas are in fact rolled out on marble, and particular attention is paid to the edges before they’re baked to achieve a crunchiness that is typical of Pier Daniele’s pizzas. Light, inviting and tasty, Seu’s pizza conquers with three versions available year-round, the Margherita, Marinara and Capricciosa, along with seasonal varieties, all to be discovered and enjoyed!

the shop

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