At La Quintessence – Chef Pizzaiolo, everything starts with the essentials:
exceptional dough.
A blend of carefully selected Italian flours:
organic, whole wheat, and multigrain.
Then, a minimum of 48 hours of maturation.
For pizzas that are light, easy to digest, and have a unique flavor.
Because a good pizza isn’t just about the dough, we work with quality ingredients, respecting true Italian tradition. 🇮🇹
Quality, patience, and expertise.
That’s the signature of La Quintessence – Chef Pizzaiolo.
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