Val Pomaro

Situated a few kilometers from Borgo di Arqua Petrarca and known for its excellent pizza (or should we say "pizzas") and food, this family-run eatery is gaining increasing recognition. Owner, chef and pizza maker Andrea Cesarone focuses on three types of dough, all made entirely with organic flours. There's his high and light "mezza farina" pizzas, a house specialty, which are characterized by the aromas and textures of multiple grains (barley, oats, rice and rye). Crunchy on the outside and soft on the inside, the "vaporosa" is made with stone-ground flour. Inspired by the Neapolitan pizza-making tradition, their simpler "Napoletana" pizzas are also made with stone-ground flour. As for toppings, they've opted for about ten options, with a strong focus on quality ingredients and the season. The menu is well organized, with something for everyone (including vegetarians), though it's made clear in the price column that variations aren't an option. Try the cacio e pepe with artichokes or the mortazza with mortadella, caramelized onion and ginger. Their wine list includes selections from various local producers. Ilaria Cesarone, Andrea and Lazzarina's daughter, handles desserts, and will make sure you'll finish with a bang.