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Wholemeal flours and a long natural ferment give the dough at this San Bonifacio pizzeria a crust that shatters before giving way to something pillowy inside. The chef has been refining that balance for what feels like forever, and the toppings stretch well past margherita into fish and seasonal vegetables. It's the kind of pizza that makes you wonder why anyone settled for less, without quite saying so out loud.
The awards strongest first
- 50 Top Pizza #7 · 50 Top Pizza World
- 50 Top Pizza #4 · 50 Top Pizza Italy
- Michelin Guide Selected Restaurant
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Oven-roasted pigeon
“Examples of culinary performances served on discs with varying porosity and crunchiness: oven-roasted pigeon, glazed sweetbreads, grilled pork neck, beef tartare, raw fish and ceviche, whipped cod, scallop carbonara.”
50 Top Pizza -
Sesame focaccia burger
“Also on the menu is the classic Sesame Focaccia Burger, with beef, bacon, spinach, and Monte Veronese cheese.”
50 Top Pizza -
Chocolate trio
“The desserts are also of a higher level, starting with the chocolate trio: Domori Cocoa, Rocher Idea, and Gin Baba.”
50 Top Pizza -
Margherita
“the basics of Padoan's verb can also be found in the Margherita and other classics.”
50 Top Pizza
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