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Bigalora Italian Restaurant offers gourmet pies - always chemical free

Bacco sausage pie with roasted veggies
Bacco sausage pie with roasted veggies
David M

Bigalora answers Subway—Our cuisine has always been 100% chemical free! No commercial yeast or added sugar in this dough!

Bigalora, famous for its wood-fired pizzas, homemade charcuterie and an overall emphasis on healthy eating, has never used chemicals like the one Subway Subs is in the process of removing from its bread dough.

“Whether chemicals are FDA approved or not, we simply say ‘No’ at Bigalora,” says Chef and Founder, Luciano DelSignore. “The difference is our yeast – it’s non-commercial. We use no butter, refined sugar, hormones, or antibiotics in any of our cuisine. Our food philosophy is simplicity – great flavors and light, healthy fare without anything unnecessary.”

And a tasty philosophy this is. I’ve been a fan of Bigalora since it first opened as Pizzeria Biga in Southfield, June 2010.

Bigalora features thin crusted white (no sauce), and red (with sauce) pizza. Notable pies include the Margherita with Buffalo mozzarella and fresh basil--the variety by which I measure all pizza, and the Fingerling Potato pizza with dolcelatte (blue veined Italian soft cheese), fresh rosemary and artichoke hearts. The Margherita does not disappoint. The fresh mozzarella combines with the basil for a subtle taste explosion. The fingerling pizza was a savory treat—almost “un-pizza” like, in that it was akin to sampling a spread of delicious vegetables and cheeses, which happened to be served atop a pizza crust.

On our last trip, we ordered a white pizza with Brussels sprouts and pancetta -amazing flavor profile, and a red pizza with roasted veggies, Bacco sausage and caramelized onions - my 'go to' at Bigalora, lately. Save room for dessert-- there's homemade gelato!

With locations in Royal Oak, Southfield, and the just-debuted Ann Arbor spot, James Beard nominated Chef Luciano DelSignore continues to change the way that people are thinking about, and eating, pizza and Italian cuisine in the Detroit area and beyond.

Developed from his desire to bring traditional, high quality Neapolitan pizza to his home state, the natural fermentation in the dough is what brings both taste and health benefits to the pies they serve. These include: probiotic, locally focused, slow food, sugarless, better taste, and better chew. A hallmark of a perfectly cooked pizza Napoletana is the charring on the crust. A purposeful preparation, the pizzas are cooked in Bigalora’s signature wood burning ovens at 900 degrees. The result: a delicious pizza that most say is an impossible feat without the use of harsh chemicals and other ingredients you will not find in Chef Luciano’s kitchen.

Learn more about the Bigalora difference. You can also lfollow Bigalora on Facebook and Twitter, or by visiting the website at

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