A dough purist and champion of authenticity, Daniele Mazzon has been making bread since a young age, having learned everything he knows at Baratto, in Montegrotto. He's a guy who doesn't sleep a lot at Christmas and Easter, because at night he's checking that his panettone, colombe and focaccias are leavening well. Mancino is a charming pizzeria, characterized by a well-kept outdoor space and overseen by an attentive and well-prepared staff. The owner's passion for flour, long (and very long) leavening and the use of select, quality products does the rest. Indeed, the ingredients used go hand in hand with the seasons. Painstaking attention to their preparation makes for fragrant creations that are always notable. To accompany your food, you can choose from a nice list of natural wines.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.