Black Pizza
Activate Characoal
Activated charcoal is derived from coconut shells, wood, or peat and is a negatively charged carbon. It is “activated” by undergoing heat, creating a porous façade that acts as a magnet for positively-charged toxins (acidic gunk) that are tapered along your digestive tract. The pores soak up toxins like a sponge, so the charcoal can efficiently shepherd wastes out of the body.
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Charcoal is a fine, black powder made from wood or other natural materials by heating them in an airless environment. Charcoal used for health conditions is usually “activated” to make it a very fine powder, which increases its effectiveness. Activated charcoal can chemically attach, or adsorb, to a variety of particles and gases, which makes it ideal for removing potentially toxic substances from the digestive tract. Activated charcoal is not absorbed into the body, so it carries adsorbed substances out of the body in the feces.
This is our last creation: Black pizza. We add a small percentuage of black vegetable activate characol to our pizza dough. The taste is the same, but there is more air in the dough so is lighter than a regular one. You can just chose whatever pizza you want and ask for "Black" option.
If you're thinking wher ehave your birthday party you should know that we can prepare a very special personalized cake.
Happy birthday
Mastroberardino is an Italian winery located in the Campania region. Founded in 1878, the winery is known for its production of Taurasi DOCG as well as its ampelography work in identifying and preserving ancient grape varieties likeGreco and Fiano. The work of the Mastroberardino family, particularly Antonio Mastroberardino, in this field is widely respected and Antonio is often called "The Grape Archaeologist".
The winery is also behind the Villa dei Misteri project at Pompeii that is recreating the wines of the ancient Roman city by replanting vineyards that were destroyed by the eruption of Mount Vesuvius in AD 79 using the same ancient grapevarieties, viticulture and winemaking techniques of that period.
For most of the 20th century, the winery was responsible for more than half of Campania's Denominazione di origine controllata (DOC) wine production and over 90% of the Taurasi DOCG production. But those percentages have declined as other producers have moved into the area and started producing DOC/G level wine.
Today the family owned winery is operated by Antonio and his sons Carlo and Piero Mastroberardino with an annual production of around 150,000 cases produced from grapes grown in the family's 60 hectare (150 acre) vineyards in Campania and purchased elsewhere.[8] The Mastroberardinos are widely credited with bringing favorable critical attention to the wines of Campania, particularly for previously unheralded wines like Lacryma Christi, Greco di Tufo andFiano di Avellino.
With Piero Mastroberardino
Mastroberardino is an Italian winery located in the Campania region. Founded in 1878, the winery is known for its production of Taurasi DOCG as well as its ampelography work in identifying and preserving ancient grape varieties likeGreco and Fiano. The work of the Mastroberardino family, particularly Antonio Mastroberardino, in this field is widely respected and Antonio is often called "The Grape Archaeologist".
The winery is also behind the Villa dei Misteri project at Pompeii that is recreating the wines of the ancient Roman city by replanting vineyards that were destroyed by the eruption of Mount Vesuvius in AD 79 using the same ancient grape varieties, viticulture and winemaking techniques of that period.
For most of the 20th century, the winery was responsible for more than half of Campania's Denominazione di origine controllata (DOC) wine production and over 90% of the Taurasi DOCG production. But those percentages have declined as other producers have moved into the area and started producing DOC/G level wine.
Today the family owned winery is operated by Antonio and his sons Carlo and Piero Mastroberardino with an annual production of around 150,000 cases produced from grapes grown in the family's 60 hectare (150 acre) vineyards in Campania and purchased elsewhere.[8] The Mastroberardinos are widely credited with bringing favorable critical attention to the wines of Campania, particularly for previously unheralded wines like Lacryma Christi, Greco di Tufo andFiano di Avellino.
With Piero Mastroberardino
