{"id":1094,"date":"2024-11-25T16:21:02","date_gmt":"2024-11-25T16:21:02","guid":{"rendered":"https:\/\/www.casabiga.com\/our-pizza\/"},"modified":"2026-05-21T15:24:42","modified_gmt":"2026-05-21T15:24:42","slug":"our-pizza","status":"publish","type":"page","link":"https:\/\/www.casabiga.com\/en\/our-pizza\/","title":{"rendered":"Our pizza"},"content":{"rendered":"\t\t
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Our pizza<\/b><\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At Casa Biga, pizza finds its expression in \nthree variations<\/b>, all so good that it is hard to choose:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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IL PADELLINO<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Padellino pizza is baked in a small pan, giving it a soft base and crispy edges. Made with long-fermented dough, it\u2019s light and spongy, with a greater height than traditional pizza. The pan-baking method creates a texture reminiscent of focaccia, offering a delightful contrast between the crispy exterior and tender interior.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Contemporary tradition<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Contemporary Traditional pizza, also known as the “cornicione a canotto” style, is celebrated for its high, airy crust resembling a lifeboat. The highly hydrated dough is light and undergoes a long maturation process, enhancing its digestibility. Baked in a wood-fired oven at extremely high temperatures, the crust is soft and pillowy, while the center remains thin and richly topped.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ruota di carro<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Ruota di Carro is a Neapolitan classic, distinguished by its large diameter and low, evenly stretched crust. The elastic, soft, ultra-thin dough has a fragrant texture. This style is perfect for those who love a light pizza that balances flavorful toppings with delicate dough.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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HAVE YOU TAKEN A LOOK
AT OUR MENUS YET? <\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A NEW UNIVERSE OF DELICIOUS PAIRINGS AWAITS YOU, CAREFULLY PREPARED BY OUR PIZZA \nCHEF SIMONE NICOLOSI<\/b><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMenu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Our pizza At Casa Biga, pizza finds its expression in three variations, all so good that it is hard to choose: IL PADELLINO Padellino pizza is baked in a small pan, giving it a soft base and crispy edges. Made with long-fermented dough, it\u2019s light and spongy, with a greater height than traditional pizza. The […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-1094","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.casabiga.com\/en\/wp-json\/wp\/v2\/pages\/1094","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.casabiga.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.casabiga.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.casabiga.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.casabiga.com\/en\/wp-json\/wp\/v2\/comments?post=1094"}],"version-history":[{"count":6,"href":"https:\/\/www.casabiga.com\/en\/wp-json\/wp\/v2\/pages\/1094\/revisions"}],"predecessor-version":[{"id":2484,"href":"https:\/\/www.casabiga.com\/en\/wp-json\/wp\/v2\/pages\/1094\/revisions\/2484"}],"wp:attachment":[{"href":"https:\/\/www.casabiga.com\/en\/wp-json\/wp\/v2\/media?parent=1094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}