the search for the perfect ingredients
At the heart of Piccolo Buco’s cuisine is meticulous work where research and attention to detail become imperative. The pizza is flattened by hand with a slow 48-hour rising time. The ingredients for the dough are according to tradition white spelt flour type 2 and 00 from Marino Mill, Plose water, Monocultivar extra virgin olive oil and Guérande sea salt.
Only fresh seasonal products are selected for the raw materials, with a focus on slow food presidia and regional excellence. All this makes Piccolo Buco’s pizza unmistakable, a dough that is soft and crispy at the same time combined with the choice of quality products that combine tradition, flair and experimentation.
For our tomato sauce we use only artisanal passata from the Paglione farm, an organic business in Puglia founded in 1994 that makes caring for the fields and respecting seasonality its flagship. For our mozzarella, we use only fiordilatte di Morolo raw milk from the Scarchilli dairy. Since pre-Christian times, the area where this fiordilatte is produced has been synonymous with excellence in dairy products and cheeses.
Traditional taste, modern vision
Born and raised in the shadow of the Trevi Fountain, Luca Issa is a young restaurateur who has always been in the world of Roman gastronomy. From a young age he has worked in his father’s business, taking over Piccolo Buco in Via del Lavatore in 2015, which will soon become a gourmet pizzeria with Roman cuisine.
The century-old oven dates back to 1916 and was used to bake chestnuts and pastries, an ancient oven in the heart of Rome that preserves intact all the characteristics that make Piccolo Buco’s pizza a product of excellence. Luca Issa’s is a precise vision of the restaurant concept that focuses on quality, care and research of the product and raw material. It is this attention to detail that makes Piccolo Buco’s pizza unmistakable.
