Pizza from the wood-fired oven

Pizzeria

Pizza with history.

For decades Aldo Notarnicola has combined Italian tradition with his own craft. His pizzas have been recognised at Swiss and international competitions.

Multiple awards · decades of passion

The craft

Every pizza is stretched by hand, right in front of you. The base is thin in the middle and airy at the edge, the way Neapolitan tradition asks for.

Pizza with rocket and parmesan

Awards

Decades of award-winning pizza craftsmanship

Aldo Notarnicola shapes Rotes Haus with decades of experience, Italian craftsmanship and an exceptional competition record. His pizza has been recognised in Switzerland and internationally.

Since 1997
International competition history
2 podium places
Swiss Championship 1998
1st place
Mini Beiz – Dini Beiz 2016

Documents & memories

Documents from a long competition history

Pizza going into the wood-fired oven

The wood-fired oven

Our stone oven reaches over 400°C — giving every pizza its signature crust and smoky aroma in less than 90 seconds.

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