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The young pizza maker Mattia Di Giovanni has inherited his grandmother's family recipe, hence the name Donna Tina. For more than 70 years she has been making her dough for the typical round pan pizza in Pescara. Tradition and innovation come together for a tasty, crisp and soft pizza all at the same time. Mattia, the grandson, also wants to be sure that his creations are healthy. In fact, his pizza is digested well and is not greasy. Long leavenings, select raw materials, and flours of great prestige are the winning combination that makes this pizzetta so good. The members of the staff are kind and greet you with a smile.