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Three dough styles under one roof: the classic Neapolitan round with a high puffed crust, Roman tray pizza sliced thin, and the house "Fa Crock," crispy outside and pillowy within. This is a serious pizza shop in a small Veneto town, run by a Campanian heart, so the fried starters, montanare, supplì, and mozzarella in carrozza, arrive as family tradition rather than afterthought. Toppings roam from Venetian asparagus to Calabrian 'nduja. The beer list comes with pairing notes, which few pizza places bother.
The awards strongest first
- 50 Top Pizza #87 · 50 Top Pizza Italy
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Ovo e sparasi
“ranging from the Venetian "Ovo e Sparasi" to the Calabrian 'Nduja e Crusco”
50 Top Pizza -
Fa crock
“the "Fa Crock" crispy on the outside and soft on the inside”
50 Top Pizza -
Montanare pizzas
“An homage to the family tradition are the typical fried dishes from Campania: montanare pizzas, mozzarella in carrozza, supplì, and crocchè.”
50 Top Pizza -
Mozzarella in carrozza
“An homage to the family tradition are the typical fried dishes from Campania: montanare pizzas, mozzarella in carrozza, supplì, and crocchè.”
50 Top Pizza
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