Pomodoro LARGS

Our pizzas are hand-stretched, topped with San Marzano Tomatoes and Fior di Latte mozzarella, then baked in a stone oven at a very high temperature to achieve the perfect balance of a crispy yet airy crust. Our dough is 65% hydrated and fermented for at least 36 hours; this process enhances the dough’s structure and develops a more complex and intense flavour. The result is a lighter, softer, and more flavourful pizza with exceptional texture Our pasta dishes are cooked exactly as they are traditionally cooked in Italy, using only the best and selected ingredients