DONFEFE' Pizzas
OUR DOUGH
TRADITIONAL
Mixture of 2 or more soft wheat flours leavened for at least 48 hours
WHOLE WHEAT
Wholemeal soft wheat flour with fine bran obtained by grinding strong grains leavened for 48 to 72 hours + €1.50
KAMUT
Flour obtained from the grinding of an ancient grain, Khorasan leavened for 48 to 72 hours + €2
FRIED AND BAKED
The base of the pizza is fried without ingredients, then seasoned and ricotta in the wood oven + €1
LA DONFEFE' 13
Little Tomato SAN. Marzano, Pachino Tomato, a little Fiordilatte Mozzarella being cooked, Sprinkle of Grana Padano, 250 g Buffalo Mozzarella. raw, Basil, EVO Oil (1.7)
LA FILETTO DI SAN MARZANO
Little Tomato SAN. Marzano, Pachino Tomato, a little Fiordilatte Mozzarella being cooked, Sprinkle of Grana Padano, 250 g Buffalo Mozzarella raw, Basil, EVO Oil (1.7)
LA PROVOLINA 10
White, with Pachino Tomato, fresh Basil, Provola, Sprinkled with Grana Padano and EVO oil (1.7)
LA PARMIGIANA 10
with San Marzano tomatoes, fresh basil, fior di latte, fried eggplant as per the original recipe, sprinkled with Grana Padano EVO oil (1.7)
LA CROCCO PIZZA 11
white with fresh basil, fior di latte, no fried potato croquettes, sausage, sprinkling of Grana Padano and EVO oil (1.7)
LA CROCCO PIZZA 2.0 11
white with fresh basil, fior di latte, fried potato croquettes, ham, sprinkling of Grana Padano and EVO oil (1.7)
LA CARRETTIERA 11
A little San Marzano Tomato, Fior di Latte, Buffalo ricotta from Campania, Pachino tomatoes, spicy chilli pepper, Grana Padano DOP, basil and EVO oil (1.7)
