Diploma Franco D’Agostino

Franco’s work is very hard, the dough has to rest and ferment in the fridge for 24 to 48 hours in order to be light and digestible.  Once ready, out of the fridge, the dough needs at least few hours before it’s ready to be worked. Pizza alla Pala is not the classic round pizza, but it’s a long one and the pala is served already cut into pieces and it’s enough for 2 persons.

Each sauce of the pasta is made on the spot, as well the aubergines  for the pizza are cut and grilled one by one.


Potatoes for the pizza are cooked in the haven with garlic and rosemary.

We apologize if sometimes  you have to wait  a little, but all this work need time and it’s worth it.


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