I wouldn't have wanted to get myself into this bedlam of comments made by people passing by who know absolutely nothing about bread ovens in general, but, anyway... Regarding the nice guy who calls himself LOCAL GUIDE (what a big word) but who I have never seen in my life around the town and who calls me unhygienic, I reply: that the one you thought was a sales assistant is actually the BAKER, the same person who prepared the savory (de gustibus) and warmed pizza for you (you asked me to heat it up and after thirty seconds you started dancing the samba, because you were in a hurry. I touch everything without gloves because, since I don't believe in useless consumption of plastic, touching with the same glove and touching with washed and disinfected hands are the same thing. And, dear (because I am accustomed to gentle forms of response), a hypochondriac who is afraid of a cough or a cold if there is something on the glass. It's condensation because if you craned your neck just a little beyond your conceited arrogance you would have seen an OVEN. Do you know what ovens do? that steam comes out at 250 degrees? I have fans and I open the windows but, unfortunately for your supposed poor health, a good part of it remains in the environment which, for a choice of transparency, we wanted there to be contiguity between sales and production for a concept of transparency on the products. So: where did you see the heating? Food: 5 Service: 5 Atmosphere: 5
We have the pizza, the focaccia with tomato, the one with olives, the parcel, etc., and in the meantime the clerk touches them all one by one. Disgust and lack of hygiene. Wear gloves and don't touch! And at the end pizza (touched obviously, first to explain and then to put it in and out of the oven) warmed and even salted. To top it all off, windows with condensation due to excessive heating, so if I don't get sick from touching food I get sick from the temperature change. Food: 1 Service: 1 Atmosphere: 1