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A wood-fired oven built by Neapolitan artisans anchors the room at this Verona pizzeria, surrounded by hand-painted Vietri ceramics and the low hum of regulars who clearly never left. The dough ferments for 72 hours, which gives the crust that particular lightness that makes you eat more than you planned. Seasonal specials sit alongside the classics, and the desserts, including a millefoglie from celebrated local chef Giancarlo Perbellini, are not an afterthought.
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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Millefoglie
“Among all, the classic millefoglie by Giancarlo Perbellini stands out.”
50 Top Pizza
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