WHY PIZZA?

Because pizza is craftsmanship! And because through the use of different mother doughs, we can create the right pizza to choose from for every taste.

WHY PIZZA? BECAUSE WE ARE UNIQUE!

WHY PIZZA? BECAUSE IMPERO PIZZA & NATURA CELEBRATES CRAFTMANSHIP!

• For us, craftsmanship is the central element in the preparation of every pizza. Each preparation step is done by hand.

 

• Pure craftsmanship also at the very heart of each pizza, because we work exclusively with mother dough, the Lievito Madre.

WHY PIZZA? BECAUSE IMPERO PIZZA & NATURA USES ONLY LIEVITO MADRE, OR MOTHER DOUGH!

• The heart of a pizza dough is yeast and this is the basis for our very own lievito madre, or mother dough.

• Every day we care for two different mother doughs or sourdoughs:
Classic mother dough, born on the 10th of March 2015, it forms the basis for the classic pizza and the organic spelt pizza dough.
Gluten-free mother dough, created on the 31st of January 2016 exclusively for our gluten-free pizza.

• In the future, a piece of Verona’s identity and genome will travel the world in the form of mother dough in a container and find a new home in new restaurants, creating a living connection to Italy and its birthplace Verona.

WHY PIZZA? BECAUSE FREEDOM IS PARAMOUNT!

With us, the guest has the choice of three different doughs, available at any time and freshly prepared to order:

Classic dough, made from wheat flour and risen through our very own mother dough, with a long resting and maturing time of 24 hours in order to offer you a crispy and digestible pizza.
Dough made from organic spelt flour with our very own mother dough and a resting and maturing time of 16 hours for a tender and tasty organic pizza.
• Gluten-free dough with our unique creation, the dedicated gluten-free mother dough: this pizza is made from corn and rice flour to offer you gluten-free enjoyment.

Freedom fo our guests – 3 Pizza doughs for you to choose from

CLASSIC PIZZA FROM WHEAT FLOUR

Made with wheat flour and our mother dough born on March 10, 2015. A resting and maturing time of 24 hours ensures a crispy and delicious pizza.

PIZZA FROM ORGANIC SPELT FLOUR

Made with our mother dough and organic spelt flour. A resting and maturing time of 16 hours ensure a tender and tasty organic pizza.

GLUTEN FREE PIZZA

Absolutely unique! Made with our gluten-free mother dough, which saw the light of day on January 31, 2016, and corn and rice flour.