In the city everyone knows the “pizzino,” the brand of Giuseppe Giordano. A circle which contains a disc of dough which allows the pizza to cook on the bottom of the oven rendering the crust crunchy. It is this invention the intersection between the soft traditional pizza and the typical piemontese cooking method in a small pan. The result is a pleasant and enjoyable product also considering the fact that the best Italian ingredients are used for the toppings, among which is Buffalo milk Mozzarella PDO. The dough of long maturation is fruit of experience and of great know-how.