Our Philosophy

The forty-year matured experience has brought us to create two places in which the simplicity and quality of ingredients join to the manual ability.

In the restaurant, for example, the fish arrives only in the evening directly from Anzio and Civitavecchia, and we prefer to serve it uncooked with selected oils; in the bakery our pizzas follow only risings of more than 12 hours, that make it very digestible because the yeasts have fully developed their activity.

With regard to the bread it’s to try Lariano bread , with seaside integral salt from Brittany and sour dough.