Dough that matures for 84 hours

Good Neapolitan pizza starts with the dough. Ours matures for at least 84 hours at 70% hydration — which makes it light, crisp at the edges, well risen and easier to digest.

We bake with Italian flour. Our base is 00 Verde from Molino Pasini, which gives a distinctive aroma and flavour. We also use stronger flours such as Molino Scoppettuolo 00 Reginella and L'Adagio type 00, depending on the dough structure we're after.

The heart of the sauce

Tomatoes are the foundation of every pizza. We use pelati tomatoes from Agriconserve Rega — an Italian family company founded in 1965. Rega is known for exceptional tomato quality, achieved through tight control of every stage of production, from sowing to harvest, carried out together with agricultural experts. The plant operates with respect for the natural environment.

Alongside that: Luglio extra virgin olive oil, sea salt from Trapani (Sosalt) and peperoncino calabrese piccante from Tenuta Morgante. We make our basil pesto ourselves.

Cheeses straight from Italy

Mozzarella fior di latte — we use high-quality cheese, currently mainly Julienne from Latteria Vesuviana, and also Ferrarini or Sori.

Mozzarella di Bufala Campana DOP — from Sori (the Bella brand). Sori is a family dairy founded in 1868 and run today by the fifth generation of the Sorrentino family. Their dairy sits close to the Roccamonfina Regional Park — an area known for clean air, volcanic soils and crystal-clear springs, whose water Sori uses in production. The company pays particular attention to animal welfare, and that's what makes their mozzarella so special.

Sori also supplies our provoloncino (smoked scamorza), hand-made burrata, stracciatella and ricotta from Apulia.

The rest of the cheeses: Parmigiano Reggiano DOP aged 24 months (Bongetta) and Gorgonzola Piccante DOP (Arrigoni). For guests on a plant-based diet — Violife vegan mozzarella.

Italian cured meats with character

Our cured meats are mostly Italian classics:

- Prosciutto Cotto Alta Qualità Da Vinci (Becher)

- Prosciutto Crudo — Simonini or Rovagnati

- Salame Napoli (Borgo Italia)

- Soppressa piccante and salsiccia al peperoncino (Wolf)

- Pancetta arrotolata (Castelli)

- N'duja di Spilinga (L'Artigiano della Nduja)

- Mortadella with pistachios (Artigianquality)

The details that make the difference

- Nocellara del Belice olives (Miccio)

- Artichokes in oil (Alfi)

- Semi-dried tomatoes (Alfi)

- Pistachio cream (Evergreen) — for our desserts, including the pistachio pizzetta

- Pistachios for decorating the desserts

Wines — Italian only, chosen with a sommelier

We put the wine list together with a sommelier, and we stick exclusively to Italian regions.

The list includes Zibibbo IGP Terre Siciliane (Tenute Mokarta, Sicily) and Nero di Troia IGP (Vini Fieramosca, Apulia) as our house wines, Doline Chardonnay IGP BIO and Doline Primitivo IGP BIO (Colli Della Murgia, Apulia), plus sparkling wines: Spumante Estate1958 BIO from Sicily and Prosecco Masot DOC Esordio BIO from Veneto.

Beers — Italian classics and one deliberate exception

On the Italian side we go with Birra Moretti. And we make one deliberate exception to the Italian rule: Polish craft beer from the Miłosław brewery — pilsner, ArcyIPA, wheat beer, plus cider, perry and an alcohol-free IPA. Because good craft deserves recognition regardless of borders.

Soft drinks — Italian, and made in-house

Italian drinks from San Bernardo and Mole Cola, apple and orange juice, and freshly squeezed juices (orange, grapefruit). We make several kinds of lemonade and a raspberry iced tea ourselves. In the 0% zone you'll find flavoured Bojan drinks. Water — mainly Cisowianka, plus filtered tap water.

Aperitivo and something stronger

The original Aperol, Limoncello Liquore Golmar, and vodka and whisky from J.A. Baczewski.

Coffee for 3 zł — probably the best deal in Poland

This is a small point of pride for us. With every pizza or dessert we serve proper Italian-style coffee — espresso, doppio or americano — for just 3 zł. We don't know of a better offer anywhere in Poland, and even in Italy coffee at that price is hard to find.

We brew the "Czerwona" blend from Praska Palarnia Kawy, so this isn't a compromise on quality — it's good coffee at a fair price. Because here, good coffee is a duty, not a luxury.