Rue de la Corraterie 21
Manifesto
della cucina contemporanea
a ginevra
The project aims to bring one of the most loved products in the world - pizza - to a higher level by combining the tradition of flavors with the modernity of the dough.
At La Pizzeria we work the material following a precise procedure. This makes the yeasts work at their best and metabolize gluten and sugar, for a truly light, digestible and melt-in-your-mouth result.
From the collaboration with Master Pizzaiolo Paolo Pannacci here are our doughs, made with raw materials of the highest quality, the best cooking techniques and bread-making from mother yeast.
All combined in a new concept of pizza, which meets the author’s cuisine. Finally, we work with producers and breeders who have our same philosophy of quality and respect for the environment.
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The atmosphere is fresh, green, young and bright; the attention to sustainability is also found in the choice of furnishings, made from recycled materials.
The welcome is informal, but always accompanied by the professionalism that distinguishes us.