Since October 2000 la Taverna Antica has expanded its menu adding Pizza.

Over the years, thanks to an increasingly attentive clientele, we have aimed at one quality pizza which has been our philosophy from the very beginning.

Our different kind of pizza is made with mother yeastand baked in the oven. We use only fresh ingredients according to seasonality and authenticity of raw materials.

Our doughs

Our doughs with mother yeast are left for 72 hours at low temperature. The purpose is to gain high lightness of the product, excellent in taste.

We use flours gained from selected grains to guarantee high quality results.

The rotary kiln is fostered with ith beech tree woods. The rotary motion of the plate in plate in lave stone ensures uniform cooking thanks to the internal heat distribution.

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