With Kuoki they launched a place, opened only 14 months ago, where you can eat from early in the morning to late at night.

Starting with breakfast, with over 10 types of pastries, made with the best flour, homemade jam and cream, then nibbles for an aperitif and so on, including tasty afternoon snacks, both sweet and savoury.

Pizza takes over in the evening. It’s made with long leavened dough, so it’s soft and easy to digest. Every morning Mauro takes care of making the new dough only using mother yeast and stone-milled flour.

For the Crunch type he makes dough with highly hydrated Petra 0 and 24 hours of leavening, for Integrale he uses Petra 9, and Petra 3 for Classica.

He bakes every pizza in the morning, adds topping in the evening, and then puts it back in the oven before serving it. They serve them in 4 or 8 slices.

The most popular pizza is the one with mozzarella fiordilatte, culatello cotto from San Marino, brie, artichokes with oil, vinegar and parsley, and spinach, while among the Crunch pizzas IBurger crunch with 300 grams of meat, cheddar, beefsteak tomato, lettuce, jalapeños and curry mayonnaise wins.

The most popular pizza Integrale is the one with mozzarella fiordilatte, grilled vegetables and rinforzino.


Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=68

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