Culinary experience
Beyond the boundaries of taste
Try
Our bar/cocktail service
Rich breakfast or delicious cocktails?
With us you can satisfy both wishes, the important thing is to share the moment in good company!
our pizzeria
Born from a long process of refinement, made of only the highest quality raw materials, she is the star of our culinary offering.
Come and try the Pizza Napoletana cooked strictly in a wood-fired oven, you will not be disappointed.
our restaurant
Starting in July 2022, the Agora 21 staff will be pleased to introduce the “Restaurant” service.
The staff of Agora 21 is pleased to announce the ‘Restaurant’ service.
We can satisfy your palate with the best Mediterranean dishes and some reinterpretations of traditional local dishes. At the Agorà 21 restaurant there is continuous work on the raw material, from the search for food, always fresh and in season, to the preparations, which brings us back to the essentiality of food and the territory to which it is linked.
Hear
OUR STORY
We call ourselves artisans of taste
My name is Antonino Leo, class of ’88, born in Tuscany and raised in Campania from the age of 2.
As soon as I arrived in South Tyrol in 2007, I started my first experiences in the kitchen, which allowed me to achieve several important goals alongside well-known chefs and to establish myself in the culinary sector, first in Italy and then abroad in Australia, America and England.
Back home, I met the woman who would become my wife, Mariantonietta Napolitano. Having a passion for pizza and good food in common, we decided to embark on a culinary project together.
At the culmination of a long search for quality products, we decided to open our gourmet restaurant first in Luson, a small village in South Tyrol, and then in Brixen.
We call ourselves pizza artisans
My name is Antonino Leo, class of ’88, born in Tuscany and raised in Campania from the age of 2.
As soon as I arrived in South Tyrol in 2007, I started my first experiences in the kitchen, which allowed me to achieve several important goals alongside well-known chefs and to establish myself in the culinary sector, first in Italy and then abroad in Australia, America and England.
Back home, I met the woman who would become my wife, Mariantonietta Napolitano. Having a passion for pizza and good food in common, we decided to embark on a culinary project together.
At the culmination of a long search for quality products, we decided to open our gourmet restaurant first in Luson, a small village in South Tyrol, and then in Brixen.
Get to know
Our raw material
Selected flours
The quality of our flours is immediately recognisable by their taste and smell. To recognise a good flour, it is necessary to find out about the origin of the grain, read the nutritional table and finally smell it in the bag and taste it in the finished product.
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The best types of wheat are those with high protein quality. The milling then has a decisive influence on the performance of the flour. Our research is geared towards obtaining flours that work without additives.
Our research is geared towards obtaining flours that work without additives.
FIOR DI LATTE MOZZARELLA
South Tyrolean milk is produced at high altitudes on family-run farmsteads. The altitude varies between 800 and 2000 metres. The farmers ensure that the milk is processed within 24 hours of milking.
Our fior di latte mozzarella is made from 100% South Tyrolean milk and is processed by true experts in the field, which allows us to obtain a product of the highest quality to best enhance the characteristics of our pizza.
SAN MARZANO TOMATO
The characteristics that make the San Marzano tomato unique and indistinguishable from all others are: its cylindrical and elongated shape, its bright red colour, its elastic, slightly watery and almost seedless flesh, and its typically sweet-sour, fresh and intense flavour.
Discover
our technique
Leavening up to 48 hours
When preparing pizza, to ensure a perfect balance, attention must first be paid to its leavening.
Our dough is processed and then left to rest in temperature-controlled containers between 4°C and 6°C up to 48 hours, and then proceed with its cutting, to prepare it for the final stage of maturation.
This process allows us to obtain a soft and crumbly pizza with the typical colour and aroma of freshly baked bread.
The oven
For the baking of our pizzas, we could only rely on the wood-fired oven, which is capable of preserving most of the added ingredients and increasing nutrient retention.
Its structural characteristics allow us to cook our pizzas evenly and in a short time.
The oven
For the baking of our pizzas, we could only rely on the wood-fired oven, which preserves most of the added ingredients and increases nutrient retention.
Its structural characteristics allow us to cook our pizza evenly and in a short time.
Book
We would love to welcome you to our premises!
We would love to welcome you to our premises!
Car parking
Parking can be found in the vicinity of the venue (200 metres approx.).
Car parking
Parking can be found in the vicinity of the venue (200 metres approx.).