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LA TRATT'
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Information LA TRATT'

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Thanks to an ultra-long fermentation time of up to 72h to 96h,



the dough is honeycombed and airy, making it very light to digest.







Roman pizza requires 2 bakes, one of which is done at the last minute,



in a very high temperature Italian oven, + 350 degrees,



for a "croccante" result, as they say in Italy.



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"Al taglio" means ''To the waist''.



It's rectangular shape cut in place makes it easy



to take away, eat on the go or share.



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No more headaches; Which pizza to choose?



With pizza al Taglio, you enjoy several slices with different flavors.



Both salty and sweet.



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2 slices of Al Taglio pizzas weigh the same as a regular pizza.



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Everything is homemade. The tomato sauce is made with products



local seasonal produce, prepared in summer and preserved in jars for the



to enjoy throughout the year.



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Pizza al Taglio was born in 1950 in Rome. The Roman bakers wanted to attract a new clientele. They invented the pizza "al taglio" of rectangular form, sold by weight. Today, Pizza Al Taglio is present throughout Italy and the world and is the benchmark for "street food" made in Italy.

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