Pizzeria Emivita,
the soul of Sicily.
72-hour cold fermentation, hand-picked flours and finest ingredients: a uniquely digestible, crispy pizza with unforgettable flavour.
Study, innovation and love for what we do.
- 01
72-hour fermentation
A dough that rests at low temperature for over three days. Time does the work for us: it develops complex aromas and makes the pizza light, digestible and never chewy.
- 02
Type 1 & 00 flours
A blend weighed to the gram: Type 1 gives fibre and structure, Type 00 with wheat germ brings nutrients, colour and a crust that's soft inside and crisp outside.
- 03
Wood-fired bake
High temperature, quick bake, one perfect moment. The crust puffs and toasts, the heart stays moist: that's how we sign every pizza.
Study, innovation and love for what we do.
72-hour fermentation
A dough that rests at low temperature for over three days. Time does the work for us: it develops complex aromas and makes the pizza light, digestible and never chewy.
Type 1 & 00 flours
A blend weighed to the gram: Type 1 gives fibre and structure, Type 00 with wheat germ brings nutrients, colour and a crust that's soft inside and crisp outside.
Wood-fired bake
High temperature, quick bake, one perfect moment. The crust puffs and toasts, the heart stays moist: that's how we sign every pizza.
Obsessions, measured.
Excellence, in every detail.
72h dough
Long fermentation for a light, digestible, flavourful pizza.
Finest ingredients
Hand-picked: buffalo mozzarella, PGI porchetta, Sicilian pistachio.
Perfect bake
High-temperature oven for a crispy crust and a soft core.
A glimpse from the kitchen.
We're waiting for you at Emivita.
Book a table or call to order. Open every evening except Monday.