Genova · Savona · Loano · Abano Terme
The authentic Roman-style pizza in pala
A workshop of flavours and design: here, tradition and creativity meet every day.
Workshop
Pizza in pala
A technical dough, Italian flours, ingredients chosen every day. You can taste the quality, from the first bite to the last.
It is stretched by hand into the shape of a ciabatta, goes into the oven for a first bake and is then topped with the freshest ingredients before its second time in the oven. Red or white, every version surprises with how easy to digest and full of flavour it is: Workshop’s pizza in pala, baked on stone at 280 to 300°C, develops its perfect fragrance in 7–10 minutes and stays crisp, never heavy.
Pizza in pala
Philosophy
Quality, care and selected ingredients. Workshop is the philosophy of pizza done well, from the heart to the table.
Ingredients
Only Italian flours, fresh ingredients, a short supply chain. Every slice tells of Workshop quality.
Our restaurants
Genova · Savona · Loano · Abano Terme
Photos coming soon
