Davide Barbato's dough expresses his concept of pizza: light, fragrant and tasty in all its different forms, from pan pizza to round pies, all served...
Rosario Giannattasio has been treating Vicenza's diners to his concept of Neapolitan pizza for years now. And he's been doing it far from clichés, focusing...
The location has changed but the attention to detail and emphasis on excellence are still the same. Six different types of red Pizza Margheritas are...
Michele Basso moved to Motta di Livenza to manage the new Osteria della Pizza while his partner Alberto Arrigoni remained at the Zero Branco location....
Enrico, Vittorio and Giuseppe Brancati opened this pizzeria way back in 1970, bringing the Neapolitan tradition to Veneto and delighting the palates of its many...
El Gringo has a new location, one that's modern in style, with linear, design furnishings that combine glass, metal and wood. It's divided into three...
Alberto Olivieri began researching the right flour for his pizzas, breads, leavened products and pastries long ago, focusing on its importance as a key ingredient...
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...
Here they've never stopped paying close attention to toppings and doughs, and the health emergency was managed with great energy and concentration. At Instabile they...
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...
With ever greater awareness, Denis Lovatel continues unwaveringly on the path begun a few years ago, offering his guests increasingly genuine pizzas. Reduction of waste,...
Behind this constantly growing restaurant, there's deep knowledge of the ingredients, but also the pursuit of strong yet balanced flavors. Stone-ground flours hail from well-known...
