Tipo 00 flour
Italian, top quality, no raising agents or improvers. Finely milled, with gluten strong enough to carry 48 hours of fermentation.
About us
A neighbourhood trattoria
We opened PIENO in 2023 to make something Wrocław was missing in the neighbourhood — a place you go to on a Wednesday after work for pizza with the kids, on a Friday evening for pasta and wine, and on a Saturday for your brother's birthday. A trattoria on a neighbourhood scale, not a special-occasion restaurant.
We chose Olimpia Port on purpose — a district growing faster than its dining scene can keep up with. A few thousand people live here, close to the Odra and far from good food. We set up between the blocks and the water, where people walk every day anyway.
“Pieno” means “full” in Italian — full flavour, a full table, a full stomach on the way out. That's the plan for every evening here.
PIENO is run by Szymon and the team — the people who, after a few visits, greet you like a neighbour and remember what you usually order.
Sourdough pizza — how is it different and is it healthier?
TL;DR: Sourdough pizza has deeper flavour, ferments with us for 48 hours, contains wild yeast and lactic-acid bacteria from our own starter, and is easier to digest than instant-yeast pizza.
What is a starter and how do we use it?
A starter is a living culture of flour and water — a colony of wild yeast and lactic-acid bacteria. We feed it daily, in the right proportions of flour and water, at the right temperature. It's our starter — without it there's no pizza at PIENO.
Unlike instant yeast, which turns dough into a sponge in 60 minutes, sourdough works slowly. That gives time for the starch and proteins in the flour to begin breaking down before the dough even reaches the oven.
Why does the dough ferment for 48 hours?
Because fast dough means flat flavour. Over two days of low-temperature fermentation the flour releases far more flavour than it does in an hour. Aromas develop you can't fake with a shortcut — nutty, lightly tangy, grainy.
It also changes the texture. The crust (cornicione) becomes light and full of air, the centre elastic, the base crisp but not dry. A short fermentation will never give you that texture.
Is sourdough pizza healthier?
Yes — and it's not marketing. Three concrete things:
- Better digestibility. Long fermentation partially breaks down gluten and phytates in the flour. That doesn't make the pizza gluten-free — it makes it easier to digest for people with mild wheat sensitivity.
- Lower glycaemic index. Slower starch digestion means a slower sugar release. There's no “crash” an hour after a sourdough pizza.
- Fewer additives. Our dough is flour, water, salt, starter. No raising agents, preservatives or improvers.
What we bake with
San Marzano tomatoes
From Campania below Vesuvius. Sweeter and less acidic than ordinary pelati. The ones everything else is compared to.
Orchidea fior di latte mozzarella
Fresh, creamy, soft — the difference between a pizza “with mozzarella” and one you remember.
Cured meats and salami
From small suppliers we trust. Thinly sliced, never over-salted, mostly from artisan smokehouses.
Fresh vegetables, herbs, cheeses
Chosen with the seasons, from suppliers we've known for a while. Basil added after the pizza comes out of the oven, not before.
The pizza oven
In the restaurant we bake in an electric oven — fast and stable, every pizza out in 90–120 seconds. For events and catering we travel with our mobile oven, baking pizza live on the spot.
Vespucciego 18d, Olimpia Port
A small, intimate spot in the heart of Olimpia Port — wood, green booths and a bar with a glass of wine or an Aperol waiting. Family scale: room for the kids and the dog. The kind of place you come back to mid-week, not just for special occasions.
How to get here
- By car: Vespucciego 18d, parking by the venue and on the street.
- Public transport: get off closest to Olimpia Port — we're a few minutes' walk away.
- On foot: we're between the blocks and the Odra — right on your neighbourhood walk.
Come for pizza
Book a table or ask about catering and the mobile oven.