Receive directly at home or book collection at the point of sale.

Order online and receive your dishes directly at home or book collection at the point of sale.

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Our pizzeria was born in 2020 from the passion of the pizza chef and restaurateur Luca, the mind and arm of the project.

Because Donna Rosa is first and foremost experimentation, a place in which to create the unique flavors and textures that are offered to our customers every day, where the flours are mixed in surprising blends and the raw materials meet in gourmet combinations.

The processing

Our Classic Dough is a blend of flours composed of a very weak type 0, a type 00 of medium strength, a type 1 Manitoba, a re-milled durum wheat flour and a percentage of sourdough, a blend called "Verace Pizza Contemporanea" by pizza chef and owner Luca.

The mixture is hydrated to approximately 65%, varying the temperature of the water depending on the atmospheric conditions in order to obtain a final temperature between 23 and 25°C. The autolysis process is then carried out, which brings numerous benefits to the finished product, including elasticity and greater volume, and gives our pizza a unique taste and aroma.

We then move on to the slow and delicate leavening process, which takes place for a few hours at room temperature before shaping and placing it in the fridge for 30 hours.

Cooking at 500°C, very rapid and carried out by expert hands, gives us the finished product, ready to be enjoyed while still hot.