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A pizzeria where the chef, Walter Rampazzo, turns the dough itself into the menu, offering versions made with seawater, charcoal, or put through a triple-cooking process of steam, fry, and bake. The space has grown over the years into a sprawling multi-room spot with nearly two hundred seats and a garden with a pool. Long-leavened doughs, a solid beer selection, and a wine list round things out.
The awards strongest first
- 50 Top Pizza #77 · 50 Top Pizza Italy
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Pizza with seawater dough
“From the pizza with seawater dough to the charcoal dough”
50 Top Pizza
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