Quality and preparation of ingredients, dough, leavening, and cooking process.

Bistrot Da Giovannino, on top of its regular menu, offers both classic and creative pizzas, prepared with special attention given to the selection of ingredients, as well as in the preparation and cooking process.

A project curated by Chef Angelo Biscotti, Dejana Scisciani, and Mahmoud El Tablawy.

The tomatoes are peeled nocerino d.o.p. tomatoes from the Agro Sarnese, hand pureed by our pizza chef.
The mozzarella is hand made fior di latte.
The vegetables are always fresh and prepared by our chefs.
The raw ham, the “Burola“, the bacon, are produced by the Marco D’Oggiono ham factory recognized as a historic Brianza ham, winner of numerous awards, is from Oggiono, a few kilometers from our restaurant. Born in the first half of the last century, it is renowned for the production of high quality sweet raw hams.
Taleggio “di grotta” is DOP produced by the historic Mauri Formaggi dairy, aged in the natural casere of Pasturo in Valsassina, and aged for 50 days.