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A pizzeria tucked among greenery in a quiet corner of the Veneto, where the dough goes through a long, slow rise and sometimes a double cook, fried then baked, before it lands on the table. The chef pairs bacalà alla vicentina with pizza like it's an obvious idea, which it isn't, and somehow pulls it off. Locally sourced ingredients throughout, and a roster of toppings that dares without losing the thread.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we score
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