Who told you that pizza is a fast food? Maybe somewhere else, but not at Il Giglio rosso! The dough has to rise naturally in 24 hours in order to become digestible once you go and eat it. The flower is grounded in local mills, tomatoes are local and the mozzarella fiordilatte is exclusively made in Abruzzo. Everything is authentic: the hand-made and the cooking of the dough has to be in a rustic brick oven.

Try the pizza with a 2009 Cerasuolo, that expresses his intense aroma, or a German beer produced 600 years ago: spend some time to taste the best, no need to hurry!