At the “Fuori Tempo” in Canale you can enjoy the real Pizza Napoletana in a "gourmet" version. Our pizzas are tasty and digestible, with long-leavening and unrefined flour, cooked in a wood-fired oven and served with high quality ingredients. The Fuori Tempo is recommended by Gambero Rosso.
the FUORI TEMPO
The Fuori Tempo is located in an area of food and wine excellence: the Roero, which has recently obtained - together with the nearby Langhe area - the UNESCO world heritage protection. We are 15 minutes by car from Alba.
OUR IDEA OF PIZZA
Our pizza is located halfway between the Neapolitan tradition (of which we keep the cooking in a wood-fired oven and the thick borders), and the contemporary “gourmet” pizza (for the quality of the flour, and the research on the dough and toppings).
THE PIZZA-CHEF: DAVIDE DI BILIO
The FuoriTempo opened in 2015 thanks to the ideas and the passion of our pizza-chef Davide Di Bilio, who likes to experiment with different types of flours and toppings, always in balance between tradition and innovation.
AN ORIGINAL DESIGN
The Fuori Tempo has a very original design and atmosphere, thanks to the drawings of the artist Antonio Bonanno, combined with a rich collection of antique clocks.
Fuori Tempo: we always return willingly to this place: good food, good wines, good pizzas. A pizza finally done well, with the right research, the right professionalism, the right ingredients. Type 1 stone-ground Italian wheat flour, leavening up to 30 hours, spreading with a high border, careful cooking in a wood oven.From the "Guide to Pizzerie d'Italia 2019" by Gambero Rosso