INGREDIENTS SPOTLIGHT

Everything starts with our classic sourdough, which goes through a long, cold fermentation — with no shortcuts. This period is what gives the crust its character: light and airy, with a crisp bite beneath the toppings. The end result? A base that tastes of wheat and fermentation, not yeast and sugar — simple, but it makes all the difference.

What goes on top? We keep it honest: fior di latte mozzarella, Pecorino di Fossa, Parma ham, ripe cherry tomatoes, fresh basil, good olive oil. Nothing overcomplicated — just the cleanest, high-quality ingredients that taste like what they are.

We know that good ingredients alone aren't enough — balance is essential... Salty cheese needs the sweetness of tomato or onion. Rich, cured meats need something fresh to cut through them. Creamy burrata needs a bit of crunch alongside it. Every tray is built so the flavours work together, not just sit on top of one another.

That's why our ingredient list stays short. When something's good, we let it speak for itself.  When a combination works, we don't touch it.

The goal always remains: a slice that's generous, balanced; unmistakably Pizzicotto.