About
Pizzeria Bruschetteria Polenteria "Da Vinci", offers a pizza quality, highly digestible dough (yeast and aged a minimum of 30 hours) made with water at the right pH (not that of cinnamon) and with three different flours to improve even further digestibility, topped with quality ingredients and fresh mozzarella braid over .... Offers a simple but always respecting the quality swempre, to set an example for the preparation of fried use three separate deep fryers ... One for each food so as not to confuse aromas and flavors .... We use a very light frying oil which leaves very dry frying foods, fresh bread bought in the oldest bakery in Massa Marittima.To make known that Pizzaiolo Furio factors is more than 17 years International Instructor Pizzeria and one of only 50 technicians of Italian flour, plus he is the founder of the School of Education for Pizza Makers with Ascom Pack Commerce of Grosseto Her studies and her refinement the improvement as well as his experience led to the creation of a recipe "UNIQUE" Pizza for a very Special !!
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