Una Cucina da Single

"The dough is prepared with highly selected, GMO-free flours from Italian mills, and extra virgin olive oil of the highest quality. For the dressings, selected top-quality Italian tomatoes and cheeses are used. The result is a highly digestible grip (thanks to the leavening of at least 48 hours), soft and crumbly."

Claire Willett

"I had chosen the Provola pinsa bianca which was a combination of Provola cheese, pancetta (Italian bacon), Crema di zucca (pumpkin sauce) and Erba cipollina (chives). It looked amazing and when I took my first bite I could see why the ancient Romans loved it so much, it was delicious! The base was very different from a pizza base, much lighter and not heavy at all which combined lovely with the toppings."