ALBA is the first sourdough pizzeria to arrive in Zurich, Switzerland. With an experimental mindset, a thoughtful approach, and an anything-goes spirit, we are a celebration of community, craftsmanship, and pizza. We are challenging how pizzerias operate by creating more sustainable food ecosystems: not just through our pizzas, but through all the other elements one enjoys at a pizza restaurant - cocktails, natural wines, starters, and desserts.
We work exclusively with small-scale producers and never, ever cut corners when it comes to quality. We pay tribute to the simple things and live by three main values: No set rules, traceability, and innovation through craftsmanship. Come and see for yourself, and enjoy an unusually good slice of pizza.
Our artisanal, Neapolitan-style pizzas use Aulus, a 160-year-old sourdough starter, and are baked in a 430-degree oven for 80-90 seconds to achieve a thin, crispy, charred, and folded finish. The dough blends five flours, including local Swiss and ancient Sicilian grains, and rests for at least two days in a special fermentation chamber.
We make our own mozzarella from milk sourced from cows grazing in southern Italy, and our tomatoes are hand-picked in Sicily during peak season. Most ingredients are imported directly from small producers to ensure exceptional quality and support sustainable food ecosystems.