An old farmhouse surrounded by vineyards that's been transformed into a pizzeria, Osteria della Pizza is situated in a setting that's both original and evocative. Alberto Arrigoni and Michele Basso (who also manage Zero Branco pizzeria) offer guests a comfortable and relaxing outdoor dining area that extends right up to the vineyards, as well as indoor rooms furnished in a "country chic" style, complete with fireplaces, period furniture and collectibles. Michele proposes the doughs (developed together with Alberto in five years of work together): classic round pies made with mixed leavening/maturation times (ranging from 48 to 72 hours) and their high hydration "pizza alla pala" (85% water). The toppings follows the course of the seasons, with a focus on PDO and PGI products. Try the Delizia with Apulian peeled tomatoes, burrata, Cantabrian anchovies, Pantelleria capers and Taggiasca olives. But the "pala" version topped with Bonfatti mortadella, sweet gorgonzola and rosemary chickpeas is also delicious. Italian and Czech craft beers are served along with a wine list designed for traditional cuisine. Friendly service.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.