THE RESTAURANT

Italian traditional cucina
Lavoramo with il cuore

We follow the recipes of classic Italian cuisine but we also bet on its evolution in positive. All our dishes are made entirely by us, the fresh pasta is made by hand in our laboratory as is the pizza, which follows the canon of Napoletana eccellenza.

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LOGO PIZZA NAPOLETANA

THE RESTAURANT

Italian traditional cucina
Lavoramo with il cuore

We follow the recipes of classic Italian cuisine but we also bet on its evolution in positive. All our dishes are made entirely by us, the fresh pasta is made by hand in our laboratory as is the pizza, which follows the canon of Napoletana eccellenza.

LOGO ospitalita
LOGO PIZZA NAPOLETANA
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FRESH PASTA LABORATORY

Fresh pasta facciamo noi

In Maccheroni Alfalfa we have our own fresh pasta laboratory, where we make the pasta by hand and daily, using 8 eggs per kilogram of tender wheat flour from Italy. Tagliatelle, Raviolini freschi di ricotta, parmigiano e mortadella, Gnocchi di patati fatti by hand, Maccheroni Freschi and Girasoli al baccalà. 

FRESH PASTA LABORATORY

Fresh pasta facciamo noi

In Maccheroni Alfalfa we have our own fresh pasta laboratory, where we make the pasta by hand and daily, using 8 eggs per kilogram of tender wheat flour from Italy. Tagliatelle, Raviolini freschi di ricotta, parmigiano e mortadella, Gnocchi di patati fatti by hand, Maccheroni Freschi and Girasoli al baccalà. 

FRESH PASTA LABORATORY

Fresh pasta facciamo noi

In Maccheroni Alfalfa we have our own fresh pasta laboratory, where we make the pasta by hand and daily, using 8 eggs per kilogram of tender wheat flour from Italy. Tagliatelle, Raviolini freschi di ricotta, parmigiano e mortadella, Gnocchi di patati fatti by hand, Maccheroni Freschi and Girasoli al baccalà. 

ECCELLENZA PIZZA NAPOLETANA

Le nostre pizze with mother lievito

Following the canon of the Napoletana pizza tradition we have opted for a recipe that evolves positively to improve the digestibility of the dough.

The "biga" is the mother's dough preference used to enhance the organoleptic qualities of bread. It is a firm sourdough and consists of a mixture of water, flour and yeast.

The hydration of the final dough of our pizza is one of the key aspects, for every kilogram of flour there is an 86% of water. Thanks to the high proportion of water, a very hydrated and digestible mass is achieved.

ECCELLENZA PIZZA NAPOLETANA

Le nostre pizze with mother lievito

Following the canon of the Napoletana pizza tradition we have opted for a recipe that evolves positively to improve the digestibility of the dough.

The "biga" is the mother's dough preference used to enhance the organoleptic qualities of bread. It is a firm sourdough and consists of a mixture of water, flour and yeast.

The hydration of the final dough of our pizza is one of the key aspects, for every kilogram of flour there is an 86% of water. Thanks to the high proportion of water, a very hydrated and digestible mass is achieved.