Slice,please

Baked hotCut to order A single slice of Diavola pizza with salami, basil and melted mozzarella, tip pointing up

Roman-style trays baked all day. Point at a square and we cut it with scissors.

Dough rested for 72 hours. Tomato pressed the same morning. Nothing frozen, ever.

Hot from the tray

Cut with scissors

Weighed in front of you

Ready in six minutes

Crisp edge

Soft middle

Olive oil

Real tomato

The classic

Crisp edge.Soft middle.Cut to order.

One long tray, three toppings that never change and a fourth that does. You point, we cut, we weigh it in front of you. It is gone before you reach the corner.

See the slices

Three trays, pick a square

Margherita: Tomato, fior di latte, basil — **Margherita**Tomato, fior di latte, basil

Diavola: Spicy salami, chili oil — **Diavola**Spicy salami, chili oil

Funghi: Roast mushrooms, thyme, cream — **Funghi**Roast mushrooms, thyme, cream

Food thatfeels good

72 hours of rest for the dough
Tomato pressed each morning
Olive oil in the tray

Nothing frozen
Nothing reheated twice
Nothing in a hurry

Fresh all day

Take-away

Grab itand go

Open every day, 11:00 to 23:00
Ready in about six minutes
Ask for it folded, it travels well

Pick your sliceMargheritaDiavolaFunghi

The counter of Aliante at golden hour, with trays of pizza, a brick oven and a take-away hatch

Our story

One oven.One long counter.

An aliante is a glider: it flies without an engine. Our dough does the same after 72 hours of rest, light and full of air, with nothing pushed.

We began with a single oven and a counter with no menu board. You could only point. Since the first tray we have cut every slice by hand.

72hours: of dough rest
1oven: since the first tray
0freezers: in the building