our doughs
Classic dough:
Natural yeast, two days of rising: yesterday the biga (the pre-dough), today the dough semi-integral flour type 1 produced between Romagna and Marche.
These are the simple ingredients that guarantee a fragrant and very digestible dough: unique.
Pizza “alla pala”:
Light and fragrant, stuffed directly on a shovel and baked on refractory stone.
The long leavening process and the presence of extra virgin olive oil give it extra thickness and a crispy texture.
The “sfornata”:
A new idea from Quel Castello.
Cross between “schiacciata” and pizza: wheat and barley flour, baked in 24 cm diameter pan.
Crisp texture incorporating a very light alveolation.
Super-digestible and delicious!
spaces
WINTER
Pleasant and noninvasive acoustics envelop a warm and cheerful environment.
To rediscover the taste of authentic flavors and conversations.
SUMMER
The fresh hilly air invites carefreeness.
The Castle park is the right place for a dinner with friends under the wisteria pergolas, or a special tete-à-tete occasion in the herb path.
Pizza tells in intense and exuberant manners about our national territory; it is the pride of Made in Italy and its excellence.
Making a good pizza is not easy: flours, leavening times, hydration of the dough and selection of ingredients make this product the most debated by gourmets.
Dinner at our restaurant
The refined proposals of our chefs
Dinner in our pizzeria
Pizza and traditional cuisine
LUNCH
the castle SUITES
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For business events, ceremonies, birthdays and any special occasion.
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