The Rampazzo family's Pedrocchino delights its guests (who arrive from all over) with its deeply pleasing atmosphere and food, making it a bedrock both for the area and beyond. For years now they've reserved special attention to pizza. This is why they start with carefully conceived, light and tasty doughs, which then take on different shapes: from round pies to the Roman "pala", up to delicious fried specialties. There are all the classics, with three different types of dough available (wholemeal, burnt wheat and charcoal flour). Special edition pizzas follow the season and market, like the Estate (tomato sauce, fresh mozzarella and sliced tomato). The version with cod in salad, thin potatoes, Taggiasca olives and fresh parsley also stands out. In addition to round pizzas, they have Roman-style "pala" pizzas, stuffed crust, fried pizzas and tasty calzones. The rest of the food on offer is also excellent.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.