Pizza Romana Margherita

It all begins in the small town of Visso in the Marche region of Italy. Natural spring water from the local national park of Sibillini is used to make the dough, which is slowly fermented for 24 hours, hand-stretched, then baked in stone ovens. They use extraordinary ingredients, like San Marzano tomatoes, our famous pesto sauces and exquisite cheeses to create our unique and unforgettable line of pizzas. 100% natural, no preservatives or additives.