Burbello

Andrea Burbello's approach to making pizza calls for lengthy leavening (72 hours), stone ground flours and two baking methods, one in a wood oven and the other with steam. The menu, which isn't too large, features about 20 pizzas (both red and white, all round) and the right amount of creativity. For the toppings, Andrea draws on carefully dressed ingredients (when possible home-made) spiced up with products from across the peninsula, all laid out on a crispy, light and easy-to-digest crust. If it's true that you can tell how good a pizzeria is by its Margherita, then here they've got things covered: homemade tomato sauce, fiordilatte mozzarella, fresh basil and 24-month Parmigiano Reggiano Reggiano, all of which makes for a truly successful pie. There's no shortage of original pizzas, like the Storie di Marmo Langhe e Valli (fiordilatte mozzarella, Colonnata lard, champignon mushrooms, brie de meux, Piedmontese hazelnuts, chili powder) and territorial creations like the Veneta (tomato sauce, fiordilatte mozzzarella, baked potatoes, artisan porchetta, aged Asiago). An array of craft beers. Simple, colorful atmosphere, suitable for all occasions and consistent with the identity of the place. Friendly staff.