A quiet place away from the trafficked ski resorts and from the many tourists that flow up and down the motorway. Bars are always a village landmark, open from morning to night, for all the patrons who choose the warmth and company that these establishments can transmit. But Bruna Giacchello Mariettaz and Claudio delle Rose have other ideas.

He's from Apulia, she’s from Nus, and after having shared many counters in the valley, they realised that the bar was not enough and decided that to get noticed they had to focus on food. And from this choice, the kitchen developed and took on a life of its own with a special selection of producers and local recipes, and with the purchase of the oven, pizza became another alternative offered to customers.

With a constant idea of striving for excellence, they chose Petra Mulino Quaglia flour for their dough and a young pizza maker, Davide Ghetti, who knows how to marry their business idea and give a defined style and taste to the dough finished in the oven.
‘Our dough is our imprint,’ says Claudio, ‘We use pre-fermented products (biga), to make the pizza more digestible and to obtain a pizza with high hydration and above all contemporary. Our mix of flour isn’t set, we like to change it all the time, to give our customers an idea of evolution and change and thus pursue our idea of pizza.’


Luca Milanetto
source: https://www.identitagolose.it/ermes/newsletter/?id=694

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