A Dream That Has
Been Cooking For Years
I'm a french baker, i made my training in France in the most famous school: INBP, The National Institute of Bakery Pastry. At the same time I had a training of pizzaiolo.
The sound, the texture, the taste, the smell and the appearance are essential in the process of making and tasting these Italian products that it is bread, pasta and pizza.
It is this passion of taste that leads me to the creation of the Piazzetta in order to put into practice this simple but vital approach for me: tasty dishes with simple and natural products.
As best example I will remember our bread realized on premises with only water, flour, yeast, salt and a lot of passion. It requires 4 hours of preparation and half an hour of cooking.