Restaurant Pizzeria Alle Acque
offers the possibility to purchase our homemade products and bottles of wine and beer...
Alle Acque, before being a hotel structure, has been a location known for about two centuries for its mineral water spring.
The first real establishment was opened in 1865 by the Rezzadore brothers as a refreshment point for those visiting the spring, offering some rooms for staying in addition to dining.
Thus begins our story handed down through different generations of people who have sought to give Lonigo a gathering place immersed in greenery where good cuisine marries the territory.
The Benny management is based on the refinement, genuineness, and freshness of the products giving a unique but traditional twist to each of its dishes.
What is Pizza in Pala?
It is elongated in shape and its dimensions are always more abundant compared to a traditional round pizza!
The Dough
The pizza in pala has a very hydrated dough, with 80% water for every kg of flour, which results in a very soft dough. The long leavening is crucial, as it allows for a very light, porous dough with a unique flavor and high digestibility.
The Flours
We primarily use stone-ground flour type 1. The pizza in pala is excellent when reheated at your home!!
For excellent baking at home:
Preheat the oven to 220° C and cook for 4/5 minutes depending on the oven's power (the crust becomes crispy to the touch and the mozzarella will have melted) and the pizza is ready..
If you prefer it already hot, we still recommend preheating the oven to 180°C and reheating the pizza for 1/2 minutes (without the box) to make it crispy again.
