About
A meeting between Puglia and Tuscany. A Union between two culinary cultures from which, in February 2013, was born the pizzeria "Zero Zero", the workshop of taste that produces the best delicacies. A Pizzeria that combines tradition and innovation, offering pizzas with unmistakable flavor, cecina and savory focaccia, pucce and panzerotti at the Taranto recipe, extra large calzoni, and then appetizers, main dishes, salads and desserts. A simple and natural recipe that guarantees a highly digestible dough: the mixture of the best flour "zero zero" and a fair amount of raw bran increases the amount of nutrients of the preparation, to which is added an excellent extra virgin olive oil, a bit of yeast and much love. The process of leavening used allows the elimination of gluten, breaking down in large measure the glycemic index commonly present in everyday normal pastas, greatly reducing the risk of becoming celiac. For the filling of pizzas and other dishes "Zero Zero" uses the best fresh Italian ingredients: tomato sauce derived from only Italian tomatoes, diced fresh mozzarella cheese purchased three times a week and buffalo mozzarella of Battipaglia, then cold cuts from the best brands and always fresh vegetables bought at the daily historic market in the old city of Pisa, which is located only few meters from the pizzeria. The main dish that characterizes the "Zero Zero" are the "Pucce", sort of focaccia bread processed in the Taranto manner and characterized by a uncommon leavening of the dough which guarantees a unique taste and a particular fragrance. Available to the customer is a young and experienced team, which guarantees a quality service, paying particular attention to courtesy and availability.
Details
