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A cocktail bar and pizzeria in Senigallia where the drinks program is treated as seriously as the dough, which comes in three styles plus a gluten-free option. The pizza chef works with heritage grains like Ottofile corn and monococcum spelt, and the fried starters get the same careful attention. It's the kind of place where the bartender and the pizza chef are genuinely in conversation, rather than operating in separate universes on the same menu.
The awards strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Sei spicchi
“Among classic, innovative, and double-crunch pizzas, the "Sei spicchi" stand out, with bases ranging from Roccacontrada's Ottofile corn to monococcum spelt with sourdough.”
50 Top Pizza
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