Our story
A lab, not a pizzeria.
Two kids from the neighbourhood, a wood-fired oven and a notebook full of dough tests.
How it began
Three hundred doughs thrown away.
Before opening, Marco and Dario spent a year testing flours, hydration and timing. The notebook hangs behind the counter.
Today the menu changes daily, but the base is always the same: three days of patience.
Venue, people and story are fictional: on a real site this is your venue's story, with your own photos.
Drop by whenever.
Every day, lunch and dinner; until 1 am at weekends.
Scarpettiamo · made-to-measure sites for venues
Like it? I can make one like this for your venue.
This is a Scarpettiamo example: the venue is fictional. I build yours to measure, with your menu and your photos.