No, we won’t make you give up the taste of pizza or settle for a “compromised” evening: with us, gluten-free is at home.

As members of the “AIC” (Italian Celiac Association), we are the pizzeria in Spoleto specialized in preparing everything gluten-free: including our pizza.

We offer our pizza following techniques that respect the tradition of authentic Italian pizza to ensure a genuine yet innovative product, using a mix of 6 flours: a method that guarantees maximum digestibility, certified by the Italian Pizza Chefs School and by our expert qualified pizza chef.

The dough, before becoming pizza, is left to rise for at least 36 hours with sourdough starter to ensure maximum flavor and fragrance using “Molino Agugiaro” flour: a top-quality product.

We use only high-quality toppings and extra virgin olive oil from our region: excellence by definition.

The pizza is stretched exclusively by hand, and baking takes place in our modern wood-fired rotating oven with a refractory stone base: technology at the service of tradition, ensuring a perfectly even bake.

We combine the typical flavors of our land with a drive for innovation, also offering special pizzas for the more daring, with unusual ingredients and doughs!

Our latest creation is a pizza made with 100% wholemeal flour, aromatic and crumbly.