Al Borgo 1964

The Fiorini family have been looking after this lovely venue (which once housed a dance hall) since 1999. The pizza is excellent, but people come here for a robust selection of food and a well-studied list of wines as well. For their round pizzas, you can choose from different types of dough: wholemeal, type 1 flour, Senatore Cappelli durum wheat flour and even gluten-free. For the toppings, they draw on select ingredients combined in convincing ways, whether it's their Margherita or a more complex pizza, the result is still the same. Try the "heart of Cantabrico" with PDO buffalo mozzarella, "datterino" tomato sauce, and Cantabrian anchovies. The round pies topped with seasonal vegetables and aptly chosen cheeses are also exquisite. To top it all off, they offer delicious and well-balanced homemade desserts. Friendly staff and a pleasant outdoor dining area in the summer.