This is Giro

When Giro opened its doors in April 2015 we had a clear vision: to serve genuine Neapolitan pizza at its best. We want to shed some light to the cultural heritage that is the origin of pizza.

It may sound simple

Pizza: flour, water and yeast. Sounds simple, but as with all cooking, there is always a crucial chapter that results in a product with that little extra. The leavening method and construction of the oven is crucial along with the type of flour for the pizza making.