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My name is Fabrizio Guidobono, I am a professional pizza chef.

In all these years I have tried every type of dough, dozens of brands and suppliers of each product in order to try pizza after pizza to make my product better.

When I worked for other pizzerias I couldn't choose the products used, so I opened my own pizzeria where I can personally choose the products. Continuous research has led to the selection of small producers from around our region and from all over Italy who supply me with artisanal products. For example, naturally gluten-free chickpea flour from Cuneo, sausage from BRA, buffalo mozzarella from Caraglio.

Furthermore, we only work with naturally ground artisanal flours.