Traditional dough from Dario of Castelsardo
Absolutely unique dough in its kind, made from three different types of flour according to the recipe of the famous Italian pizzaiolo Dario Buscheddu from Castelsardo, winner of numerous international culinary awards and Guinness Book record holder for making the largest pizza in the world. The process takes over two days, which allows the yeast to complete the fermentation process, and as a result we get a biologically useful product of unique taste. Most certainly you have not tried anything like this in Saint-Petersburg or Russia before!
Dough with cereals
Our traditional dough “Dario of Castelsardo” has one more flour added at the beginning – “Nucleo Rustica”, made from the pure, crushed on stone cereal seeds of flax, millet, sesame and soy. The dough is rich in Omega 3 elements and vitamins of group B and E.
In order to be able to use this type of flour, we were forced to obtain a special permit from the European Commission in Brussels and became the first restaurant in Russia to use this product. Wheat “Khorasan”, also known as Kamut®, was cultivated in ancient Egypt, and the pharaohs designated wheat in the same hieroglyph. Kamut® is an ancestor of durum wheat varieties, Kamut® grains are twice as large as modern wheat. Kamut® contains more protein (from 12% to 18%), useful amino acids, magnesium, zinc and vitamins of groups B and E. It is characterized by and exceptional content of selenium, which is a powerful antioxidant, and a high content of fat and dietary fiber. Kamut® contains a lot of energy, is easily digested and, usually, is normally perceived by people who are sensitive to gluten. Kamut® flour is not bleached or refined, thereby retaining all the nutritional properties of the cereal; and the low carbohydrate content and high protein content makes this product ideal for athletes.
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