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
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
