Pizzeria Linus PizziCotto

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Giancarlo Bocchese, born in 1965, started my professional career in 1995 with the opening of Linus Food Line in San Bonifacio.

The idea of Pizza al Trancio, as per the Milanese tradition that I carry on, is a product cooked in a pan, naturally leavened and ideal for takeaway.

The pan on which the pizzas are cooked allows the dough to achieve an unmatched crispiness and browning, while still keeping the surface soft.

In 2012, PizziCotto was born in Prova, a fraction of San Bonifacio.
In this establishment, the guiding idea has been "Pizza should be accessible to everyone."

Our doughs:

Pizza al Trancio like in Milan
Traditional Round 
Whole Wheat Round Round Pinsa Romana
Gluten-Free Round

The raw materials
We carefully select our ingredients according to D.O.P, D.O.C., I.G.P. standards, gluten-free, lactose-free.
We have three lines of products: 

1. Locally certified products from protected designation of origin, certified, protected geographical area, and seasonal.

2. Gluten-Free Products

3. Lactose-Free Products.

Ingredients like spicy salami are created with a special format just for our chain of establishments.

The vegetables are selected and grilled every day multiple times a day.

We bake homemade bread every day with long natural leavening made from ancient grains, starting with the finest raw materials, to rediscover the taste and aroma “of yesteryear”.
 Our bread is richer in fiber, protein, and minerals, giving the product a unique flavor and aroma. With its unmistakable taste and high digestibility, it is recommended for those who do not want to give up flavor while respecting nature and their body at an affordable price for everyone.

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