Long-Leaving Pizzeria (48/72h) in Riposto: Wood-Fired Oven and Ancient Sicilian Grains

Ai Tre Massi is not just a seafood delicacy, but also a renowned pizzeria offering specialty, long-leavened pizzas in Riposto, in the province of Catania. Our art of baking begins with a careful selection of special flours made from ancient Sicilian grains. The dough is left to rise naturally for 48 to 72 hours, a process that guarantees an incredibly light and easily digestible pizza. Only after perfect leavening is the pizza topped with fresh ingredients and baked in our wood-fired oven for traditional cooking and an unmistakable flavor.

AT THE THREE BLOCKS

The Magic of Long Leavening: Lightness and Quality of Flours

Our philosophy is based on respecting natural rhythms, and the long leavening process (up to 72 hours) is the secret to the quality of our pizzas. Using special flours obtained from ancient Sicilian grains not only gives the dough a richer and more aromatic flavor, but also improves its structure, making it light and particularly digestible. This meticulous process allows us to offer a final product that stands out from standard pizzas, enhancing both the base and the toppings. Our attention to the raw materials extends to the baking process, which takes place exclusively in a wood-fired oven, a method that ensures uniform heat and gives the pizza its characteristic crispy crust and unparalleled aroma, typical of Italian tradition.