RETHINKING PIZZA

We rely on a special, multi-stage fermentation process. At its core is the pasta di riporto—a natural pre-dough that gives the dough depth and character. First, a base dough with mature flour rests for 24 hours. The next day, it’s combined with a second, specially composed dough. It is this combination that, another 24 hours later, produces the final dough: complex, fragrant, structured.

The result is a dough that unites the best of two worlds: the airy lightness and juiciness of Napoli, with the fine crunch and structure of Rome. Crispy outside, fluffy inside—the perfect canvas for our curated toppings: sun-ripe tomatoes, silky burrata, preserved lemons, Cantabrian anchovies. Every creation is tested, refined and topped off with love.

We rethink pizza—uncompromisingly good and deeply rooted in Italian tradition.

Welcome to Figoletta.