Vecchia Birreria

The brewery was founded in 1882 by the TOGNOLA family.Ulisse Tognola brewery's diploma in Munich in 1892. In ancient times the place was a brewery where beer was produced and pasteurized. The following management has transformed this place first into a tavern and then into a pizzeria restaurant. The restaurant was renovated in 2013. It is located in the Mesolicina valley in the Grisons Italian on the cantonal road. The restaurant offers a large terrace and seats, it contains two very cozy rooms with ninety seats. Our specialties

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La Pizza

Impasto based on integral flour

The integral flour dough is characterized by the use of whole flour mixed with those of zero or double zero type. The whole flour is difficult to work, because the large amount of fibers does not allow gluten to bind with the same ease, and it is therefore important to know how to balance the quantity well.

coal Vegetto

Vegetable coal can be added to any type of flour, to give the pizza the characteristic dark coloring. The vegetable charcoal, if inserted in the right percentages within the dough, does not make any change of taste to the pizza, and vien used mainly for its digestive properties.

7 cereals

This dough is obtained through the use of soft wheat flour to which small percentages of whole wheat flour and other cereals are added, such as barley, rye, spelt and oats. In addition, oilseeds such as linen, millet and sunflower may also be present. In addition to offering different benefits, the flour with 7 cereals gives a particular taste to pizza, rustic and pleasant.

US

The Restaurant.. .

..family management has as its goal hospitality and is strongly motivated to offer you an exceptional experience. Our team, friendly and professional, is available for the duration of your lunch or dinner in the family or in company.