Domenico Volgare - Fuzion
Running in Turin for more than ten years, Domenico Volgare fuses Mediterranean and Asian flavours onto pizza, giving classic round doughs up to 100 hours of fermentation and sourcing tomatoes, flour and oil from his family's Puglia farm. The menu also carries one pizza in the local padellino format (the KOOFFE Margherita, made with natural coffee fibre), engaging Turin's own pan-pizza tradition from a contemporary, fusion angle rather than the classic one.
Why it is here
Running in Turin for more than ten years, Domenico Volgare fuses Mediterranean and Asian flavours onto pizza, giving classic round doughs up to 100 hours of fermentation and sourcing tomatoes, flour and oil from his family's Puglia farm. The menu also carries one pizza in the local padellino format (the KOOFFE Margherita, made with natural coffee fibre), engaging Turin's own pan-pizza tradition from a contemporary, fusion angle rather than the classic one.
What to order
Satay (Thai curry-peanut sauce, grilled chicken, coconut milk, fiordilatte); KOOFFE Margherita al padellino