Roberto is an experienced pizzaiolo who founded a workshop, FATA MORGANA LAB, where with several collaborators he studied an innovative way to allow everyone to try making authentic Italian pizza at home. He created a pizza base with a blend of special flours, without preservatives and additives, packaged in a protective atmosphere that allows preservation for up to 20 days. The result is a fresh pizza dough, soft like the original, to be topped as desired. We suggest a classic topping with buffalo mozzarella, extra virgin olive oil, and tomato puree. To accompany, we recommend Franciacorta Extra Brut or a light craft beer.
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Roberto is an experienced pizzaiolo who founded a workshop, FATA MORGANA LAB, where with several collaborators he studied an innovative way to allow everyone to try making authentic Italian pizza at home. He created a pizza base with a blend of special flours, without preservatives and additives, packaged in a protective atmosphere that allows preservation for up to 20 days. The result is a fresh pizza dough, soft like the original, to be topped as desired. We suggest a classic topping with buffalo mozzarella, extra virgin olive oil, and tomato puree. To accompany, we recommend Franciacorta Extra Brut or a light craft beer.
