Bigalora Wood Fired Cucina is the creation of three time James Beard Award nominated Chef Luciano DelSignore, also chef/owner of the critically acclaimed Bacco Ristorante. Bigalora features authentic Napoletana style pizza with Michigan’s first biga fermented pizza dough, which undergoes a natural 72 hour fermentation without the use of commercial yeast or added sugar, before being charred to perfection in 90 seconds at 900 degrees in our custom-built wood burning oven. Chef Luciano’s fresh & local philosophy extends to the entire menu of small plates, soups, salads, pastas, wood-fired entrees and daily house made artisan gelatos and fat free sorbettos. When possible we use as manylocally sourced ingredients from small purveyors, farmers, and ranchers.
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