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THE CHARCOAL DOUGH OF BEATO TE MILANO

Probably the first time you saw a charcoal pizza your first thought was that the pizza chef had fallen asleep, leaving the pizza in the oven! But no! For some years now, the use of this fantastic dough has made a comeback. At Beato Te Milano, a gourmet pizzeria, we don't use charcoal just because black pizza is beautiful to look at, but also because it is a natural food with properties from which our bodies benefit, including the ability to retain fermentation gases from digestion, limiting bloating. The charcoal dough is also recommended for those with cholesterol problems.

This is the dough that won Stefano's palate to the point of recommending it as the best gourmet pizzeria in Milan.

 

 

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