Dal Pizza is a passion of Gianni and Monica, born in 1998. For Gianni, pizza is much more than a dish, but a real vocation. The selected flours come from the grinding of precious Italian grains. Through his research he created two doughs: CLASSICO, made with type "0" and type "1" durum wheat flour (remilled). HIGH DIGESTIBILITY DOUGH, made with organic Kamut flours, organic spelled, Verna wheat type "1". In all the doughs pure wheat germ is added, left to rise for 24/30 hours, and natural yeast is used (no brewer's yeast). The products used for the pizza are fresh and of quality. The dishes of the diner are created by the cook with passion, experience of many years and for the knowledge of raw materials.