Pizza is the litmus test for any Italian restaurant. High, subtle, with or without the rim, wholemeal, white or red: the variations are endless and each of us creates pizza based on personal tastes and the imagination that inspires us. To make a good pizza, however, there is only one thing that must be handled with care and experience: the dough.
At Havana Bibione the loaves of dough are worked by the skilled hands of pizza chefs specialized in the creation of a special pizza: the pizza in pala.
Have you ever tried a real pizza in pala here in Bibione? If you haven’t been to our Havana restaurant yet, the answer is probably “NO”.
Inspired by the Roman culinary tradition, the characteristics of our pizza in pala are:
The final result? A higher pizza, without the rim, crunchy and with an accentuated alveolation inside. If you are a lover of the crunch effect under the teeth, the pizza of Havana Bibione is certainly everything you are looking for.
At Havana Bibione we prepare pizza with different flours in order to give the same dish delicate nuances of flavors and aromas. All the doughs retain their taste and lightness after cooking. You can choose between different flours or enjoy the classic pizza, prepared with a mix of selected national flours. It is difficult to find a wide range of proposals in the surrounding area like the one offered by our restaurant in Bibione.
