Eating places, Italian restaurant
LieVITAlab
THE PIZZA OF THE CHAMPION PIZZA WORLD CHAMPIONCHIP 2019 Why choose LieVITAlab, the alternative, healthy, digestible, natural, source of fiber, bio, highly nutritious pizza. Because our dough is healthy and digestible, made by the masters of the Italian Pizza School and by the World Champion Lorenzo Collovigh, a mix of soft wheat and durum wheat flours ... expertly dosed, stone ground, with ancient grains and sourdough sour and mother yeast, semi-whole and other cereals. Made in Italy. We use almost non-existent quantities of natural yeast (beer) to allow the dough to mature for 72 hours and then make the pizza highly digestible and healthy. Our pizza is ABSOLUTELY recommended for children aged 4 to 18, for the quality of the flour used and the filling products. Our pizza is also very well assimilated by people suffering from Diabetes, as the long leavening allows the loss of the sugars contained in the flour due to the yeast which feeds on them and transforms them into carbon dioxi
