The careful research carried out with dedication on the types of dough, the long leavening time, and  the good hydration have put La Scaletta on the map. Gran’ Aria is a dough conceived and elaborated by Mirko Petracci. It has become the fixed and distinctive symbol of this establishment. The dough is made with stone-ground whole wheat flours, and subjected to three preferment phases, each with a different type of flour. The final result, which is often recommended on the gourmet proposals, is an extraordinarily light, tasty pizza, with very high hydration and good digestibility. The pizzas are topped with raw materials that respect seasonality and valorise the territory.  They are proposed in creative and truly delicious combinations such as “Che fico che sono”, with 19-month aged prosciutto crudo, straciatella di burrata and fig jam. If you are interested in trying more flavors, then we recommend that you opt for the tasting menu to be able to taste the excellent classic dough.  Weather permitting, it is always pleasant to dine in the outside garden.