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Giacomo Garau's third pizzeria is the one where he started, and the dough shows it: firm enough to hold generous toppings, light enough that you don't regret the second slice. The crust is the point here, a proper raised cornicione that actually does something. Modern, warm room, pleasant service, and the kind of pricing that makes you feel like you've gotten away with something.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we scoreThe dishes from the writeups
- Margherita 50 Top Pizza
- Oro Nero & Smoked 50 Top Pizza
- Frittata 50 Top Pizza
- Calzone 50 Top Pizza
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