Trattoria Pizzeria

PARMA

183

culatello
culatello

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crudo
crudo

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coppa

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culatello

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OUR HISTORY

PIZZA OUR PASSION

pizza

In 2012 we opened our restaurant in San Pancrazio and in 2015 we moved to Parma in via Venezia (corner of via Burla), where our new restaurant embodies the passions of the family ..... pizza and flowers.

The restaurant is warm and welcoming with wooden furniture inside. Outside a small garden with colorful and fragrant flowers, surrounded by red maple plants and pine trees.

 

For our classic pizza we use not very refined flours (Type 1) and the dough "meditates" for 20 hours in a small room.

Our classic pizzas have been enriched with new doughs, such as the RUSTICO one, a mix of spelled, rye and oat and barley flakes, stone-ground flour, lin seeds, sunflower and sesame.


From the desire to always give something new to the customers, we have created our focaccias that are served with high quality ingredients, focaccias whose doughs have required months of tests and variations, but which in the end have led to products that can satisfy the palates more demanding.

 

Not the usual pizzeria among the pizzerias of Parma.

 


We are what we eat .....


Following this simple phrase that sums up a great truth, we only use simple and not very refined products, which come from our area.

lievito madre

Thanks to our mother yeast, which we called Camillo, we can make bread as it once was. Since 2000 we have continued to refresh the mother yeast to have simple and genuine products as our grandparents did.

DO YOU WANT TO WORK WITH US?

we want to work with you!

It won't be easy to apply ...


... not even anything impossible.

You will just have to go through several steps.

First.
Click on the Culatello image

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