pizza crust, tomato sauce, buffalo mozzarella, basil, olive oil
pizza crust, mozzarella, fior di latte, taleggio, gorgonzola, pecorino romano, pepper
pizza crust, tomato sauce, mozzarella, parmigiano reggiano, spicy ventricina
pizza crust, mozzarella, taleggio, parmigiano reggiano, spicy ventricina
pizza crust, mozzarella, pancetta, kale, red onion, green onion, olive oil
pizza crust, mozzarella, mortadella with pistachio, stracciatella, olive oil, lemon peel, pistachio
pizza crust, mozzarella, pecorino romano, salsiccia, kale, sorrel, lemon juice, olive oil
pizza crust, pepper emulsion, baked potato, truffle salsa, oregano, green onion, olive oil
pizza crust, mozzarella, stracciatella, pancetta, truffle salsa, chives, oregano
pizza crust, tomato sauce, stracciatella, prosciutto crudo, arugula, cherry tomatoes, parmigiano reggiano
pizza crust, fior di latte, oysters mushrooms, ham, truffle sauce, green hot peppers, sorrel, lemon peel, lemon juice
pizza crust, tomato sauce, stracciatella, cherry tomatoes, olive oil, basil, pine buds
keen relish; hearty enjoyment; gusto; the outer coloured part of the peel of citrus fruit, used as flavouring; anything added to impart flavor or relish.
Zest Pizza Centrul Vechi
Zest Pizza Vitan
Zest Pizza Militari
When we decided we wanted to pursue the path of Italian cuisine, it was obvious pizza had to be part of the journey.
We had to learn the basics from some of the best in this industry so we got our Accademia Pizzaioli Diploma, learning everything there is to know about flours, yeast, fermentation processes, ins and outs of dough making.
Skill, Practice & Hard Work
We used this new knowledge and combined with our past culinary experience, we spent months and months of trials and errors until we mixed our perfect recipe.
True embodiment of a tough shell – soft interior guy with a pure talent when it comes to creating culinary experiences. Natural born leader skills. Started working at best sushi restaurants in Bucharest and since then, he transformed every place and dish he touched in the best one you have ever tried, from neo-french cuisine to fine dining and Italian food all being levelled up by his personal touch.
With a background in design and fashion, being creative is his second language so when he began his journey in the culinary world at Mà, he found a way of doing things in his way with a calm attitude and great attention to details. Wait till you try one of his desserts – just one of the types of art emerged from his hands, after endless days and nights of work
keen relish; gusto; anything added to impart flavor or relish;