Gusto Madre is the quest for genuine flavour. It is about caring for the ingredients given to us by Mother Nature, contaminating them as little as possible to preserve their original flavour. Savour our 6 contemporary pizza formats.
A reinterpretation of the traditional filled Roman-style focaccia. The dough contains a high percentage of whole grain flour, which gives it the aroma of toasted wheat and enhances its crumbliness.
We like to refer to our thick soft pizza as a "cloud of wheat" because it is made from a soft dough that enhances the uncontaminated flavour of the 5 grains: Spelt, Monococco Spelt, Wholemeal Rye, Buckwheat and Wheat. It is cut into 8 wedges, each with a different topping, and is slightly crumbly on the outside and light and fluffy on the inside. A contrast that enhances the excellence of the ingredients.
A very crispy variation of the classic Roman-style focaccia made from a highly hydrated dough. We use a good percentage of Ostenga white corn flour, an endangered variety native to Piedmont, which gives the pizza a lasting flavour and crispiness.
A breath of air. An ode to convivial fragrance.
A focaccia made with the same dough as the "crispy" version, but 50 cm long, to share. Recommended for two people.
Made exclusively from "live" sourdough, we use a long fermentation process and 100% Italian stone-milled, high-fibre wheat flour to obtain a unique fragrance and flavour.
Autolysis, or hydrolysis is simply the oldest technique ever used by man: it consists in activating a natural fermentation process without the addition of natural yeast or sourdough. The 100% spelt flour dough is made using this ancient method and modern techniques, to give us a product that has an intense, well-defined flavour.