Restaurant

Rosario Giannattasio has been treating Vicenza's diners to his concept of Neapolitan pizza for years now. And he's been doing it far from clichés, focusing on quality ingredients, which continue to lead the way. The round pies he serves are...

We find Chalet Tofane not far from the Cortina town center, right at the entrance to the ski slopes at the foot of the Tofane Dolomites. Graziano Prest, chef and owner of the Tivoli restaurant, and sommelier Kristian Casanova have...

Angelo Di Lieto used the post-lockdown period as a chance to present a completely new space to his customers. He moved La Fenice to a new, more central location, larger with more seats and services. Now there's also a café...

For over two decades Petra and Lorenzo have been delighting the palates of diners through a menu that draws on a mix of technique, experience and plenty of passion. Those who sit down for a pizza at this commendable eatery...

One of the best (and few) Emilian restaurants outside the region is situated in the Vicenza city center (200 kilometers from Modena, as the sign says), in a pleasant setting with a few tables outside. The Roncaccioli family don't skimp...

The name encapsulates their entire philosophy: Radici Terra e Gusto ("Roots of Earth and Flavor") is a rediscovery of values and flavors of the past through innovative techniques and unique combinations. For four years Andrea Valentinetti, its chef and owner...

First and foremost, there's memory: memory of what was once the capital of the 13 Cimbri municipalities (hence the name), the memory of what this family has achieved over four generations here in the heart of the Lessinia plateau, and...

The location has changed but the attention to detail and emphasis on excellence are still the same. Six different types of red Pizza Margheritas are available. Indeed, tomato is of particular importance here, from San Marzano to Corbarino and Re...

Situated in the heart of the city's historic center and bolstered by a long tradition, Toni del Spin represents a safe haven for those who want to taste classic Treviso and Veneto cuisine: from "sopa coada" (based on pigeon meat)...

Michele Basso moved to Motta di Livenza to manage the new Osteria della Pizza while his partner Alberto Arrigoni remained at the Zero Branco location. Despite the geographical separation, the collaboration between the two pizza chefs continues, with each offering...