No, we’re not going to make you give up the taste of pizza and spend a “remedied” evening: with us gluten free is at home.

Associated with the “AIC” (Italian Celiac Association), we are specialized in cooking everything gluten-free: even our pizza..

We propose our pizza according to the techniques that respect the tradition of the real Italian pizza to guarantee a genuine and at the same time innovative product using a mix of 6 flours: a method that gives the highest level of digestibility guaranteed by the Scuola Italiana Pizzaioli and by our expert pizzaiolo.

The dough, before becoming pizza, is left to rise for at least 36 hours with mother yeast to guarantee the maximum taste and fragrance of “Molino Agugiaro”: a first quality product.

Only first choice condiments, extra virgin olive oil from our region: excellence by definition.

The pizza is spread exclusively by hand and baked in our modern rotary wood-fired oven with refractory stone base: technology at the service of tradition that provides a perfectly uniform result in baking.

We combine typical flavours of our land in search of innovation, we also offer special pizzas for the bravest, with unusual ingredients and dough!

The latest arrival is a pizza with 100% wholemeal flour, fragrant and crumbly.