a Km Vero

From producer to consumer

At La Pergola in Radicondoli, pizza has been made for years, and each pizza is still a discovery toward the success of a product that has as its profound purpose-in addition to taste-digestibility and the importance of using and enhancing first-rate products. For his doughs, Tommaso harnesses the power of water and flour to achieve natural rising with live sourdough. Uses type 1 and 100% whole wheat flours with exclusively Italian grains from sustainable, organic and climate-friendly agriculture.

The products that are used for the filling and for the dishes in the kitchen come not only from the surrounding area, but from all over the national landscape, with the imperative to always follow seasonal rhythms, favoring what nature offers at various times of the year…real km! That is, interacting directly with the producer thus creating a short supply chain from producer to transporter.
La Pergola di Radicondoli is a member of the Slow Food Alliance of Chefs, an international network of chefs who are committed to enhancing the products of Slow Food Presidia, the Ark of Taste and small-scale local production, safeguarding food biodiversity at risk of extinction and giving due value to the producers they source from.


sustainable, biological and climate

La Pergola di Radicondoli is Petra® Selected Partner, and therefore uses 100% certified Italian flours from sustainable, organic and climate-friendly agriculture. Specifically, the Petra® Evolutiva flour that is used for the doughs is produced by Molino Quaglia, and is made from a seed mixture formed in Syria, with about 2,000 varieties from Algeria, Jordan, Iran and Eritrea, and organically grown in Sicily. In addition to pizza, with the same stone-ground flours Tommaso and his staff produce artisanal Tuscan wood-fired bread-a fragrant and delicate bread that, thanks to the slow maturation of the flour, can be brought to the table for 6 to 7 days-and large seasonal leavened items such as Panettone and Colomba, embellished with artisanal candied fruit and dried fruit.


Protected Designation of Origin

There is no pizza without a worthy tomato. Those of Pergola's pizzas are among the best in Italy. Piennolo del Vesuvio DOP cherry tomatoes are one of the oldest and most typical products of agriculture in Campania, which, thanks to the traditional method of preservation "al piennolo," i.e., in clusters, take on a lively, unique and delicious flavor.The organic tomatoes from Lucera, Apulia, are grown non-intensively in stony, difficult soil and harvested and peeled still by hand, and retain the concentrated and authentic flavor of sun-ripened tomatoes. II San Marzano tomato PDO is the fruit of an area made unique by water and volcanic soil: it retains its flavor for a long time even with storage and requires great care in cultivation and harvesting, which is done way scalar. Seven, eight times and even more starting from late July to late September, only when it is well ripe and when the sun goes down.


strictly bell

The mozzarella cheese that accompanies Pergola's pizzas is made from milk milked on Italian organic farms and ranches. Such as mozzarella fiordilatte, which is particularly tasty thanks to the use of a milk quota from the prized Agerola cattle breed and artisanal processing methods, or Mozzarella di Bufala Campana DOP, produced by a family-run dairy and considered one of the best mozzarellas around.


a.i.r.o. selection.

One of the convictions guiding Pergola's gastronomic offerings is that quality extra virgin olive oil should be valued not only for its organoleptic qualities, but above all for its natural nutritional and health properties. This is why La Pergola joins A.I.R.O (International Association of Oil Restaurants) and is recognized as Pizzeria dell'Olio 2018, with the intention of highlighting the excellence of Italian oils. The oils found in the Oil Chart-and used in conjunction with the tasting pizzas-are part of the A.I.R.O. selection. and are an expression of the best Italian oil production. La Pergola has also been named an oil pizzeria by the National Association of Oil Cities.