"All our dough is made with flours of excellence, low gluten and high hydration, mixed leavening, iodized salt and extra virgin olive oil. We adopt different methods of baking: biga, polisch, autolysis, all to offer you the highest quality and a lot of lightness. In addition to the care of the dough and its maturation, we also pay great attention and care regarding the selection of different ingredients for the seasoning of our pizzas. We use only quality products, fresh and of Italian origin, when possible at Km 0.
From tomatoes to extra virgin olive oil and mozzarella, except for all those products of foreign origin that help to create new flavors and combinations original and refined. Also in this case the selection is very accurate and the choice falls only on high quality products. During the week you will have the opportunity to choose between different mixtures made with alternative flours. An added value for those who reserve great attention to nutrition as well as for those who simply want to experience new flavors and scents compared to those of the classic pizza".
Bianca Borruso
Dough obtained with a baking method called "Biga" to have a more marked aromatic bouquet. It’s light with a percentage of wholemeal type 2 broad-leaved flour rich in minerals.
Mondays only
It is not white but dark tending to grey... the burnt wheat is obtained from the coarse milling of the ears escaped the harvest and then collected after the burning of the stubble. It’s rich in vitamins.
Thursdays only
Timilia flour is a highly digestible organic and wholemeal product, a very ancient variety of Sicilian durum wheat, has a toasted aroma with notes that recall the almond.
Fridays only
Oat flakes flour, rye flakes, barley flakes, wheat bran, whole grain buckwheat flour and wheat germ.
Saturdays only
Whole grain Venus rice flour from a certified 100% Italian chain, grown in the historic rice fields of Piedmont. Rich in mineral salts, vegetable proteins and antioxidants give the dough a scent and an intense color. risovenere.it
Sundays only
Bormio, Italy
via Stelvio, 23
info@umamibistrot.it
Opening hours
lunch: everyday
12.00 to 14.15
dinner: everyday
19.00 to 23.15
Tuesday closed
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