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In 1997, a pizzeria was added to our restaurant service.

Our pizza stands out not only for its size and generous filling, but above all for the basic dough made up of 4 different types of flour:

semolina and soy flour (which make the pizza more digestible), type 0 flour and stone-ground wholemeal flour with the addition of mother yeast and controlled high mountain spring water.

The dough is left to rise for at least 24 hours to ensure greater digestibility; then it is rolled out until a thin sheet is obtained, stuffed with the best ingredients (preferring local ones) and cooked in a wood oven with a rotating refractory plate  automatic adjustment of exposure to heat, to ensure optimal and uniform cooking.

The large and bright dining room seats about 75 people. 
For those who wish to spend an evening with friends in private company, the Maso Sveseri has a cozy room furnished in a rustic style for 16 people. During the summer it is possible to eat on the new terrace with a panoramic view that can accommodate up to 50 people.

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  THE ALLERGEN REGISTER IS AVAILABLE ON REQUEST​