My name is Mirko Lamontanara and I started my career as a pizza chef at the age of 16.
My profession started almost as a game, but with time, I understood the importance of this work that has become, today, a glimmer of glory.
Years of apprenticeship, study and experience, matured between Italy and Germany, allowed me in 2003 to become a true pizza maker.
For 2 years I have been the pizzaiolo of Villa degli Aranci.
My secret? No secret.
The dough of my pizzas is type 1 stone-ground flour, mother yeast and a maturation of 48 hours.
This procedure makes the pizza light and highly digestible.
I dabble in proposing always new pizzas, different than usual, prepared with special flours, stuffed with seasonal and typical Apulian products.
We are AIC certified and offer gluten-free pizzas.
For the dough of gluten free pizzas I use a high quality rice flour in order to offer, to those who taste them, simply unique pizzas.