Using only artisan and unrefined stoneground flours imported from Italy, Pizzaperta specialises in humble Italian street food, done with passion and flair. And with an espresso martini in hand, it’s the perfect place to watch the world float by.
“All of our pizze are made with Stoneground Mulino Quaglia “Petra” Flours. Our dough is leavened naturally a minimum of 24 hours for taste and digestibility. We only use extra virgin olive oil.” - Stefano Manfredi.