06/10/2026
๐ฎ๐น ๐โ๐ข๐ฆ๐ฉ๐๐ฌ๐ญ๐จ ๐ซ๐ข๐ฉ๐จ๐ฌ๐ ๐ช๐ฎ๐๐ญ๐ญ๐ซ๐จ ๐ ๐ข๐จ๐ซ๐ง๐ข ๐ฉ๐ซ๐ข๐ฆ๐ ๐๐ข ๐ฏ๐๐๐๐ซ๐ ๐ข๐ฅ ๐๐จ๐ซ๐ง๐จ.
Lievito madre e una miscela di farine italiane: tipo 2 macinata a pietra viva, Manitoba, kamut, grano saraceno, integrale.
Quattro giorni non si vedono. Si sentono dopo, da come ti alzi da tavola.
Pizzeria Nettuno: la pizza fatta col cuore โค๏ธ
๐ Via Fossalta 4/G, Bologna
๐ฌ๐ง ๐๐ก๐ ๐๐จ๐ฎ๐ ๐ก ๐ซ๐๐ฌ๐ญ๐ฌ ๐๐จ๐ซ ๐๐จ๐ฎ๐ซ ๐๐๐ฒ๐ฌ ๐๐๐๐จ๐ซ๐ ๐ข๐ญ ๐๐ฏ๐๐ซ ๐ฌ๐๐๐ฌ ๐ญ๐ก๐ ๐จ๐ฏ๐๐ง.
Sourdough starter and a blend of Italian flours: stone-milled type 2, Manitoba, kamut, buckwheat, wholemeal.
Four days donโt show. You feel them later, in the way you get up from the table.
Pizzeria Nettuno made with heartโฅ๏ธ
๐ Via Fossalta 4/G, Bologna