PHILOSOPHY

Lievità introduces a completely new way of interpreting, preparing and tasting pizza. With great respect for the ancient Neapolitan tradition.
Our dough is TASTIER but surprisingly NUTRITIOUS and EASILY DIGESTIBLE, thanks to the pureness of the stone-ground wholemeal flours employed and thanks to our long-rising times (24/48hours). Lievità focuses carefully on the quality and seasonality of ingredients.
Lievità has been awarded with two pizza slices by Gambero Rosso.

THE DOUGH OF LIEVITÀ

Lievità uses only semi-integral flour type 1 and wholemeal flour, both are tender and 100% Italian grain selected and ground stone.
They contain all the parts of the grain and keep all the nutritional properties of the grain, as well as having a more intense flavor and scent due to the oils in the germ.

The base mix of Lievità is ​​made daily with reduced use of salt in order to enhance the mineral salts already present in the flour: before
becoming pizza it is matured from 24 to 48 hours.
All this results in a faster digestion and a feeling of LIEVITÀ never experienced.

Photo courtesy by: Deliveroo.

GIORGIO CARUSO

Our Master Pizza Chef Giorgio Caruso, born in 1983 in Caserta, belongs to the “New Neapolitan School of Pizza”, which has a more gourmet approach when compared to the traditional school. Before reinventing himself as a pizza chef, he attended a course on sculpture at the “Accademia delle Belle Arti” in Naples and this explains why Giorgio strives to express his artistic streak in his pizzas everyday.
Our “Maestro” certainly doesn’t lack the courage to experiment with “tailor-made” recipes for his pizzas.
“Pizza is born as a simple and genuine product, but with continuous study and refined research it can become a truly gourmet dish”
(Pizza according to Giorgio Caruso)

Photo courtesy by: Deliveroo.

IL NOSTRO STAFF

The Lievità Team is trained, supported and updated by our pizza chef on a daily basis.

“History teaches that history teaches nothing”
(Alessandro Manzoni)

FILOSOFIA

Lievità introduces a completely new way of interpreting, preparing and tasting pizza. With great respect for the ancient Neapolitan tradition.
Our dough is TASTIER but surprisingly NUTRITIOUS and EASILY DIGESTIBLE, thanks to the pureness of the stone-ground wholemeal flours employed and thanks to our long-rising times (24/48hours). Lievità focuses carefully on the quality and seasonality of ingredients.
Lievità has been awarded with two pizza slices by Gambero Rosso.

THE DOUGH OF LIEVITÀ

Lievità uses only semi-integral flour type 1 and wholemeal flour, both are tender and 100% Italian grain selected and ground stone.
They contain all the parts of the grain and keep all the nutritional properties of the grain, as well as having a more intense flavor and scent due to the oils in the germ.

The base mix of Lievità is ​​made daily with reduced use of salt in order to enhance the mineral salts already present in the flour: before
becoming pizza it is matured from 24 to 48 hours.
All this results in a faster digestion and a feeling of LIEVITÀ never experienced.

GIORGIO CARUSO

Our Master Pizza Chef Giorgio Caruso, born in 1983 in Caserta, belongs to the “New Neapolitan School of Pizza”, which has a more gourmet approach when compared to the traditional school. Before reinventing himself as a pizza chef, he attended a course on sculpture at the “Accademia delle Belle Arti” in Naples and this explains why Giorgio strives to express his artistic streak in his pizzas everyday.
Our “Maestro” certainly doesn’t lack the courage to experiment with “tailor-made” recipes for his pizzas.
“Pizza is born as a simple and genuine product, but with continuous study and refined research it can become a truly gourmet dish”
(Pizza according to Giorgio Caruso)

 

Photo courtesy by: Deliveroo.

IL NOSTRO STAFF

The Lievità Team is trained, supported and updated by our pizza chef on a daily basis.

“History teaches that history teaches nothing”
(Alessandro Manzoni)