Pizzeria
48h Pizza e Gnocchi Bar
48h Pizza e Gnocchi Bar takes its name from the minimum 48-hour natural-yeast rise its owners give the dough. Co-owner Fabio Biscaldi and pizza chef Michele Circhirillo are named as D.O.C. alumni, linking the restaurant to the Nicolini family lineage recorded on this city's D.O.C. Pizza and Mozzarella Bar and +39 Pizzeria entries.
Why it is here
48h Pizza e Gnocchi Bar takes its name from the minimum 48-hour natural-yeast rise its owners give the dough. Co-owner Fabio Biscaldi and pizza chef Michele Circhirillo are named as D.O.C. alumni, linking the restaurant to the Nicolini family lineage recorded on this city's D.O.C. Pizza and Mozzarella Bar and +39 Pizzeria entries.
What we looked at
48-hour natural-yeast fermentationD.O.C. alumni lineage