Romagna, a beloved region at the center-east of Italy, land of pleasures and passions, between the sea and the sweet Appennini mountains, close to the farms of Prosciutto di Parma and Parmigiano Reggiano, is the birthplace of Pummà, the gourmet pizza restaurants.

A traditional name, a great know how, all the time that it takes to do well, the highest quality ingredients from very selected small local producers, and an international vocation. After Milano Marittima, Bologna and Ibiza, Pummà opens in Milan, a capital of fashion, design and quality food.

The tradition of high bread-making meets the creativity of high-cuisine : this is the mission of Pummà, which uses high quality selected ingredients, Slow Food and the Arca del Gusto, and adheres to the Slow Food Alliance of Chefs, coordinated by one of the greatest pizza master chefs of Italy, Beniamino Bilali, expert in natural yeast. So not only pizzas made with long-lived mother’s yeast, but also with the innovative and lightweight hydrolysis mixture – no yeast – obtained from the fermentation of crushed grain.