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"TENERO CRUNCH" dough with stone-ground flour and "Molino Vigevano" wheat germ, highly digestible, 48-HOUR MATURATION & LEAVENING, refined toppings with techniques dictated by "FOODPAIRING"
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"TENERO CRUNCH" dough with stone-ground flour and "Molino Vigevano" wheat germ, highly digestible. 48-hour maturation and leavening.
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"TENERO CRUNCH" dough with stone-ground flour with "Molino Vigevano" wheat germ, highly digestible. 48 HOURS OF RIPENING & MATURATION
"TENERO CRUNCH" dough with stone-ground flour with "Molino Vigevano" wheat germ, highly digestible. 48 HOURS OF RIPENING & MATURATION
"TENERO CRUNCH" dough made with stone-ground flour and highly digestible "Molino Vigevano" wheat germ. 48-hour maturation and leavening (natural sourdough starter)
"TENERO CRUNCH" dough made with stone-ground flour and highly digestible "Molino Vigevano" wheat germ. 48-hour maturation and leavening (natural sourdough starter)
"TENERO CRUNCH" dough with stone-ground flour and highly digestible "Molino Vigevano" wheat germ. 48-hour maturation and leavening (natural sourdough starter)
MATURATION & LEAVENING 48 HOURS (Natural sourdough)
"TENERO CRUNCH" dough made with stone-ground flour and highly digestible "Molino Vigevano" wheat germ. 48-hour maturation and leavening.
48-HOUR MATURATION & LEAVENING (Natural sourdough starter) "TENDER CRUNCH"
MATURATION & LEAVENING 48 HOURS (Natural sourdough starter)
Solo a pranzo
"TENERO CRUNCH" dough with stone-ground flour with wheat germ "Molino Vigevano" highly digestible MATURATION & LEAVENING 48 HOURS (Natural mother yeast)
Salad + water €8.50
(including bread and condiments)
(including bread and condiments)
Disponibile solo da lunedì a venerdì dalle 08:00 alle 14:00
SANDWICH + CAN €8
Disponibile solo da lunedì a venerdì dalle 08:00 alle 14:00
gluten contamination is not guaranteed
Solo a pranzo
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