The Biga Dough - Pizzeria Biga utilizes a unique in-house proprietary fermentation process instead of commercial yeast and added sugars for the dough in both the classic napoletana and the whole wheat crusts. Fermented biga pizza dough is easier for your body to digest while providing the probiotic benefits such as enhancing nutrient absorption and boosting immunity.. . And…..it tastes better!
The Biga Philosophy – Chef Luciano strongly believes in supporting the local economy and promoting a healthier Michigan by purchasing foods from local suppliers pursuing farmers, growers and ranchers invested in sustainable and organically raised products made without the use of harmful chemicals, pesticides, antibiotics or hormones. Our families eat here too!
The Finished Products – Our menu reflects our desire toward providing a true napoletana style pizzeria experience while maintaining a proper balance of healthy selections inherent to the classic Mediterranean diet.
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