Nuestra carta


If you are already a member of the Papizza family, you know that the Pinsa rules here. The difference from a traditional pizza is in the base, where we mix natural vegetable flours of soy, rice and wheat with olive oil and let them ferment for 72 HOURS. It's worth the wait. The result is a dough that is so light, crunchy and digestive that your stomach will leap for joy. Choose yours.