Pizzeria Focacceria 220 Grammi

Pizzeria Focacceria 220 Grammi

Pizzeria / Focacceria

C.so Europa Unita, 20, 54016, Masero di Terrarossa (MS) – (+39) 347 8231058
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Pizzeria Focacceria 220 Grammi


Pizza and focaccia baked in a wood-fired oven in Aulla in Lunigiana


220 grams: let’s start with the name: an unusual name for a pizzeria but we wanted something that recalled the idea of the loaf used to make pizza. The idea of opening this pizzeria developed after years of pizza by the slice and delivery.

We started from the dough – prepared days before being served, left to rise at room temperature and then left in the refrigerator – developed using only 0 and 1 flours which, being unrefined, are ideal both from a nutritional point of view and for digestibility.

We have also chosen high quality products to fill our pizzas: tomatoes are exclusively Italian and organicmozzarella is a local product (Cormezzano farm) as are all the other types of cheese. We have also collaborated with farms for cold cuts (Branchi prosciutti, Casa Graziano to mention just two of them). In short, our idea is to combine tradition and innovation, this is why our menu also includes pizzas designed according to seasonality and availability of raw materials.

The idea of serving cured meats separately or in any case “raw” has met with a favourable opinion from many, especially Casa Graziano’s 30-month raw ham retains its flavour and aroma, as does the Speck from Alto Adige. Our doughs are prepared days before they are used, left to rise at room temperature for about 12 hours and then refrigerated for at least 24/48 hours, which allows the complex substances in the dough to be transformed into simpler and thus more digestible substances.         


Our Menu


Our pizzeria is open from Tuesday to Sunday from 6 p.m. onwards, and in addition to table service we also offer the possibility of ordering takeaway pizzas from 6 p.m. every dayIn addition to pizzas, our menu offers many cold starters such as caprese di bufala, plates of game or classic cold cuts served with focaccia cooked in a wood-fired oven, seasonal vegetables or the classic carpaccio or PGI bresaola from Valtellina.
We have also included farinata, which is a speciality of our area on the border between Liguria and Tuscany.
We offer desserts exclusively made by us with high quality raw ingredients.
Our environment is informal but at the same time ideal for those who want to spend a relaxing evening enjoying good food.


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