Pizza in Turin

SESTOGUSTO 

The sixth taste, according to the researchers, is the sensitivity of the mouth to
the taste of carbohydrates. What makes us feel a great love for pizza, the bread
and all wheat based doughs. The same love that drives us to explore new
combinations starting from the most genuine foods, through the specialties of
the regions of Italy and the world.

Via Mazzini 31/A
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pizzium

IThe long journey of the real Neapolitan pizza, a leavened dough more than 24 hours
which combines with PDO and PGI ingredients and regional recipes to create something
special, a pizza in constant evolution but with an identity of Neapolitan tradition.

Via Torquato Tasso, 5/ Via Bava 2R
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