Our Zero-Kilometer Pizza — Ancient Grains and Authentic Flavors from the Madonie

Our love for pizza began at home, surrounded by the aromas of Sundays spent in the kitchen. Today, that same passion lives on in a dough that matures slowly — from 72 to 100 hours — made with a blend of ancient Sicilian grains, whole wheat and type 0 flour with toasted bran, creating a light, digestible, and flavorful pizza.

One of the key ingredients is water: we use only untreated water from the Geraci Siculo spring, a pure resource that connects us to our land.

From our Masseria Sant’Elia farm in Petralia Sottana come the seasonal vegetables and the unique “integrale” tomato sauce made with whole tomatoes — skin and seeds included — rich in lycopene and natural antioxidants. Every slice tells the story of the Madonie hills.

Awarded as Best Pizzeria in Sicily 2022, our pizzeria celebrates nature, tradition, and the true taste of Sicily.

Discover our pizza