Restaurants

With all due respect for the peaceful borgo and nearby Berici Hills, people come to Barbarano to dine at Giuliano Baldessari's Aqua Crua. Baldessari deserves credit for not having budged an inch, even if forging new paths hasn't always been...

Behind this constantly growing restaurant, there's deep knowledge of the ingredients, but also the pursuit of strong yet balanced flavors. Stone-ground flours hail from well-known producers, as do many of their pizza toppings. Particular attention to the dough: 'biga' is...

Coming to Locanda Bordin means immersing yourself in classic local dishes, starting with three-sauce fettuccine (most of the pastas are made by hand) and boiled meat. It all unfolds in a comfortable and relaxing atmosphere. Regional wines are a focus....

Small and welcoming, Alcova del Frate is situated just a stone's throw from Ponte Pietra. A cozy room whose walls are adorned with plenty of wine bottles greets visitors (though there are a few outdoor tables as well). You can...

Here pizza has always been a serious matter, both when they were only a take-out joint and today, now that Erio's is a full-fledged pizzeria where you can enjoy a round "pizza tonda" right on site. The dough used, baking...

Andrea Boscolo's pizzas are among the most popular in the area, and for good reason. The secrets to this talented, young artisan pizza chef's success are varied: long leavening of the dough, captivating combinations, unabashed experimentation. Definitely try the classic...

Year after year, Giorgio and Chiara's commitment to quality is evident in a gratifying, carefully studied selection of food. Passionate and attentive, they offer simple but well-made dishes (don't miss the potato gnocchi with truffles) as well as pizza that...

The name clearly expresses Igor Nurra's gastronomic vision, which is aimed at keeping up with the times, evolving, but always while maintaining a focus on quality. The choice of pizzas is vast, but always well grounded, as Igor's approach involves...

Here everything starts with the conscientious use of sourdough starter and a deep knowledge of the flours used. The result is a pie whose crust is crunchy but that's soft inside and topped with taste and imagination. Every day the...

The bond with the earth is there and it's very strong— it's a bond that's aptly expressed in the pizzas they make (both above and below) and in a new project dedicated to bread (Anticamente). Barbara and Damiano Visentin believe...