Pizzeria Linus PizziCotto

The idea of Pizza al Trancio, as per Milanese tradition, is a product cooked in a pan, naturally leavened and ideal for takeout. The pan on which the pizzas are cooked allows the dough to achieve an unparalleled crispiness and golden color while still keeping the surface soft.

In 2012 in Prova, a fraction of San Bonifacio, PizziCotto was born. In this establishment, the foundational idea is that "Pizza should be accessible to everyone", which is why it offers a variety of four doughs: Pizza al Trancio as in Milan, Traditional Round, Whole Wheat Round, Roman Pinsa Round, and Gluten-Free Round.

Raw materials are carefully selected according to D.O.P, D.O.C., I.G.P. standards, gluten-free, and lactose-free.

The pizzeria bakes homemade bread daily with long natural leavening made from ancient flours, starting from the best raw materials, to rediscover the taste and aroma “of the old days.”

Their bread is rich in fibers, proteins, and minerals that give the product a unique flavor and aroma. With its unmistakable taste and high digestibility, it is recommended for all those who do not want to give up flavor while respecting nature and their body at an accessible price for everyone.