Tuscan Pizzas - Summer

A light yet richly flavorful experience, the perfect recipe that will make you imagine yourself on the Tuscan island, cooling off on a rock.

Tomato, oregano, giant Cantabrian anchovies hand-processed, capers, and a drizzle of extra virgin olive oil.

A very fresh and colorful pizza inspired by the green meadows and poppies that grow spontaneously, coloring the landscape of the “Balze del Valdarno”.

Mozzarella, arugula, shredded DOP burrata, cherry tomatoes, extra virgin olive oil, and black pepper.

A balance of Mediterranean flavors that evokes the aromas of the gardens of the Tuscan coast, and the spectacular colors of the sunset over the sea visible in Capalbio.

Pepper base, mozzarella, caramelized onion, zucchini, and black olives.

A recipe that evokes the elegance of the ancient courts of Arezzo, inspired by the intense and refined flavors of medieval Tuscany.

Mozzarella, porcini mushrooms, noble herb-roasted cooked ham, DOP buffalo mozzarella, balsamic vinegar cream, extra virgin olive oil, and rosemary.

“Valle del Diavolo,” an area affected by volcanic phenomena characterized by the release of endogenous steam from the ground, is the heart of the Tuscan geothermal area, which is said to have inspired the great poet – father of the Italian language and very Tuscan – Dante Alighieri.

A sesame-roasted crust surrounds a valley of tomato, mozzarella, local spicy ventricina, jalapeno peppers, spicy 'nduja, and live flame!

A pizza that enhances cheeses by combining them with a delicious cherry jam, creating an incredible sweet/savory contrast, in honor of Val d'Orcia, home to some of the finest cheeses in Tuscany.

mozzarella, Gorgonzola PDO, stracchino, crispy wafers of Pecorino di Pienza PDO, cherry jam

tomato sauce, mozzarella, porcini mushrooms, raw ham, cherry tomatoes, flaked parmesan cheese, Alpine cornflower petals

Inspired by the summer aromas of the Val di Chiana, a meeting of freshness and tradition with the prized Chianina IGP bresaola.

Mozzarella, arugula, Chianina IGP bresaola raised in the Val di Chiana, local cherry tomatoes, buffalo mozzarella DOP, extra virgin olive oil, and pepper.

An exclusive for autumn, the latest vegetarian creation in honor of Tuscany's Maremma, a land of genuine flavors and typical vegetarian dishes.

Peperonata cream, mozzarella, caramelized onions, Maremma's ricotta, black olives and marinated olives, extra virgin olive oil, and pepper.

A tribute to Colonnata, a small marble village where the famous lardo originates, aged for centuries in stone basins. A pizza that combines the strength of the mountains with the aromas of the forest, telling an ancient story of hard work, patience, and intense flavors.

Mozzarella base, Tuscan sausage, and porcini mushrooms, enhanced with Colonnata IGP lardo and fresh shaved truffle.

A pizza that exudes cheerfulness, taste, and joy, reminiscent of the fresh colors that Viareggio displays during its famous carnival.

Velvety yellow cherry tomatoes, mozzarella, stracciatella, cherry tomatoes, selection of marinated octopus, EVO oil, and parsley.

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