"Dolce far niente" is an Italian phrase that translates to "the sweetness of doing nothing" in English. It embodies the concept of leisurely enjoying life without a particular goal or agenda—just savoring moments of relaxation and contentment.
It’s often associated with an appreciation for taking time to unwind, embracing a slow, relaxed pace without feeling guilty about it.

Tiramisu, a beloved Italian dessert, originated in the Veneto region of northern Italy in the 1960s. The exact origin story is debated, but one popular account attributes it to a restaurant in Treviso, where a chef named Roberto Linguanotto created the dish by layering coffee-soaked ladyfingers with a rich, creamy mixture of mascarpone cheese, eggs, sugar, and cocoa.
The name "tiramisu" means "pick me up" in Italian, referring to the energizing combination of coffee and cocoa.
Over time, the dessert spread across Italy and became a global favorite.

Italians have strong opinions on how to properly cook and eat spaghetti, and there are some major "don'ts" when it comes to pasta, which you should better respect if you want to stay alive in Italy!

Here’s a list of deadly sins that would make any Italian burst into tears:

• Never break the spaghetti in half!
  Spaghetti is meant to be long – breaking it is sacrilege.
• No spoon for twirling
  Only the fork – it's just a matter of a little skill and practice.
• Don’t you dare eating spaghetti with a knife!
  This isn’t a steak. Spaghetti deserves respect.
• Never put ketchup on your pasta (omg!)
  This is one of the greatest sins – pasta calls for fresh tomato sauce, not fast-food syrup.

So if you approach spaghetti with respect, Italians will welcome you with open arms… but if you pull out ketchup, you’d better know how to run fast.

Contemporary pizza has evolved far beyond its traditional Italian roots, with a creative blend of ingredients and techniques reflecting diverse global influences, making pizza a versatile canvas for innovation and culinary experimentation.
Pick your favorite among our long fermented contemporary pizzas, like one of our signature ones with smoked provola, tangy sausage meat and potato or the maybe you fancy the combination of mozzarella and truffle fondue?