Admittedly, the Gazzo is not exactly an insider tip and has been hyped for quite a while. But we think: rightly so. Apart from that, the idea of making pizza with sourdough is not only new, but also a real hit in terms of taste. Another advantage is that the sourdough, which matures for several months, also makes the pizzas much more digestible. In addition to the special dough, another focus is on the quality of the individual ingredients, which preferably come from sustainable cultivation and producers from the region.
On the menu, there are then ten pizzas to choose from, in addition to a few starters. There is, for example, the Pizza Bianca with Portobello mushrooms, spinach leaves, pine nuts and fresh herbs. Or maybe you'd prefer a Pizza Bufala with Brandenburg buffalo mozzarella, fresh tomato sauce and basil? Either way, the main thing is to leave room for dessert afterwards: the secret favorite next to the sourdough pizzas is the homemade soft ice cream - either with boiled-down cinnamon apples and crumbles or olive oil and sea salt.
