Marco has spent the past few years researching the best combination of ingredients and the perfect flour for producing a dough that is light, balanced and easily digestible. He only uses authentic Italian flour (coming from a small mill in Cuneo), DOP buffalo mozzarella from Campania (the best milk is 100% Italian-made) and San Marzano DOP tomatoes, as well as anchovies from Cantabrico that are deboned by hand at the pizzeria and added to the pizzas when they come out hot and steaming from the oven, Sicilian oregano and exclusively Tuscan extra virgin olive oil. Marco’s dough is left to rise for more than 36 hours to produce a light texture. It is then baked in a wood-fired oven producing a pizza that’s soft on the inside and crispy on the outside. Every slice of pizza is perfectly assembled: Marco always finds the perfect balance of ingredients.
Available at the store: Margherita, Neapolitan, Marinara, Cilentana, Genovese, Capri and Montanara. For the more peckish among you, fried pizza is also served.