Pizza Factory zizi

The dough is carefully prepared and baked instantly in a high-temperature wood-fired oven. The outside is fragrant, while the inside has a moist and bouncy texture. The Margherita made with buffalo mozzarella is a must-try. In spring, we feature asparagus; in summer, corn and tomatoes; in autumn, pumpkin; and in winter, potatoes and onions—seasonal limited pizzas that reflect the four seasons of Furano are also popular. The juicy oven-roasted chicken that brings out the quality of the ingredients is well-regarded. While we insist on using Italian ingredients, each dish topped with the flavors of Furano enhances the pairing with glass wine.

The owner, who was once a cheese artisan, was inspired by the Neapolitan pizza he ate during his mozzarella training in Naples and went on to train for a total of four months in the region. He opened his restaurant in Furano Marche 2 in 2015, and in December 2018, he moved to the current location with the desire to have people enjoy wine and pizza for dinner in 'the wine town of Furano.' Not only local customers but also many repeat visitors from both domestic and international locations come to enjoy his creations. With the skills he cultivated in Naples, he continues to convey the charm of Furano's local ingredients through each pizza.