Flour, oil, salt, water and pinch of sugar: it’s all here. Nothing simpler than this. This is the way in which begins the day of our pizza makers, putting their hands on the basic ingredients of all the prepations.

We start from bread, of course faull of flavor as we use in sicily: white, with seeds, wholemeal and stuffed.

Then it’s the turn of the pizza’s, drawers, to fill and leave resting from 48 to 72h, according to what we have to prepare. The white flour and the 9 cereals flour impose time, doses and different temperatures to exalt the two most important characteristics for us: digestibility anda taste.

Open or closed, baked or fried, with stuffed edges or traditional, all accompanied by Iblea’s typical olive oil.