Eating pizza every day? Yes — you can absolutely do that at Topos.
Handmade pizza with carefully selected ingredients, fresh mozzarella, and a well-balanced dough can definitely be part of a mindful diet. In particular, our sourdough makes the pizza easier to digest thanks to its long fermentation process and is often better tolerated than traditional yeast dough. The lactic acid bacteria it contains play an important role during the fermentation.
Manana was part of a project for many years at the Berlin food education studio “Pastamadre,” where she learned the art of pizza-making from the founder, Maria Lucrezia from Apulia. She later shared this knowledge through her own workshops for children and adults. Her experience shows that, in addition to craftsmanship, it is above all the quality of the ingredients and the care taken in preparation that make the real difference.
