In un piccolo paese al confine tra le provincie di Treviso e Belluno, Denis Lovatel ha perfezionato l’impasto creato dal padre ormai 40 anni orsono, dando vita alla “tonda crunch”, una pizza italiana di grande personalità che si differenzia sia dalla classica napoletana sia dalla focaccia gourmet. L’impasto croccante e leggero, la lievitazione perfetta e un utilizzo di materie prime di altissima qualità rendono la pizza particolarmente gradevole e altamente digeribile.
In a small town on the border of the provinces of Treviso and Belluno, Denis Lovatel has perfected a dough which his father created nearly 40 or so years ago, giving birth to the “round crunchy” italian pizza of great personality which differs from the classic Neopolitan-style and the gourmet focaccia. The crunchy dough is light, the rising is perfect and the use of the highest quality ingredients render the pizza especially tasty and easy to digest.
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