Pizzeria Sottoriva

The pizzeria Capri is not just a simple venue, but a broad project envisioned by Damiano and Barbara, knife-wielding siblings, but with a common and very particular idea of quality that they wanted to apply to their work. All selections, processes, and choices start from a principle of sustainability and end up on your plate, good and just!

The modern grains from which we obtain our flours come from local farms that choose clean cultivation methods.
We only knead semi-whole flours ground with stone, thus not reconstituted, perfectly balanced thanks to the presence of fibers and the naturally contained wheat germ in the grain.
The mills we collaborate with do not use any type of preservative, stabilizer, or anything else, which is why we consider it a great wealth that our pizza is always subject to the variability that nature imposes.
The maturation of the doughs is very slow and conducted using the BIGA method.