Our story
Fire, flour, and time
Since 2012 we have baked our pizza on a 48-hour sourdough in a beech wood-fired oven. Our cheeses and cured meats come straight from Campania, our vegetables from local Małopolska growers.
01
Craft
We do it our way
Wood-fired oven
Every pizza baked over beech wood at very high heat.
48-hour sourdough
Our dough matures for two days, for lightness and depth.
Straight from Campania
Cheeses and cured meats from Italy, vegetables from local growers.
02
Gallery
An evening with us
03
Visit
Reserve your table
ul. Floriańska 12, 31-019 Kraków
+48 12 422 84 60
Monday12:00 – 22:00
Tuesday12:00 – 22:00
Wednesday12:00 – 22:00
Thursday12:00 – 22:00
Friday12:00 – 23:00
Saturday12:00 – 23:00
SundayClosed
