# Sourdough pizza in Seville, 48-hour dough

> Forty-eight hours of fermentation is not a slogan: it is real fridge time that changes the flavour and makes the pizza easier to digest. It is the pizza we have served since 1994.


Forty-eight hours of fermentation is not a slogan: it is real fridge time that changes the flavour and makes the pizza easier to digest. It is the pizza we have served since 1994.

## Puntos clave
- A real 48-hour fermentation
- Baked in a wood oven
- The Pizza Tonnara, on the menu since 1994
- Vegetarian and gluten-free options available

## Why 48 hours and not two

Dough left to ferment for two days develops aromas a same-day dough simply does not have, and the crumb ends up lighter. That is why ours is prepared in advance and baked in a wood oven, with an airy rim and a firm base.

## The Pizza Tonnara, our oldest recipe

The Tonnara (€13.90) came out of our oven for the first time on 14 March 1994 and it is still the most ordered. Beside it: Margherita DOP (€11.90), Diavola (€12.90), Quattro Formaggi (€13.50), Prosciutto e Funghi (€12.50) and Vegetariana (€12.90).

## Preguntas frecuentes

### Do you have a gluten-free pizza base?
Yes, we offer gluten-free options; tell us when you book so we can prepare it with a safe protocol.

### What is different about the Tonnara?
The Tonnara is the original house recipe from 1994, with our fixed combination of toppings; it is the benchmark for the rest of the menu.

### Can we order pizza to share?
Yes, many tables order a pizza and a pasta to share and try more things.

## Enlazado relacionado
- https://restaurantesevillasanmarco.com/en/best-italian-restaurants-seville
- https://restaurantesevillasanmarco.com/en/italian-restaurant-near-santa-cruz
- https://restaurantesevillasanmarco.com/en/fresh-pasta-seville

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