Pizza Indie, the pizzeria and cocktail bar opened its doors this evening for the first time on the Fosso just outside the main gate of Barga Vecchia.
What started as a new project by Francesco Marcucci and Saverio Bertagni with Ambrosia Gin and the Distilleria Indie in San Pietro in Campo has now expanded into a pizzeria offering dough that has a reduced yeast content, a high percentage of water, and a minimum leavening time of 48 hours PLUS music and cocktails.
