Alla Rotonda

A pizzeria in Thiene that builds its menu around five distinct dough philosophies, from classic sourdough with local Vicentino wheat to a rice-flour base made for heavier toppings. The range runs from straightforward to quietly ambitious, with spelt, kamut, and soy options sitting alongside vegan variations and salads served on bread disks. Craft beers, local and imported, fill the drinks list. The kind of place that takes the dough more seriously than the decor.