As soon as you enter Al Pompiere, you realize the history that unites the restaurant with its food. A ceiling with wooden beams, photographs of celebrities on the walls, a counter full of hams and sausages yet to be sliced alongside a display case with fine Italian cheeses. Owner and chef Marco Dandrea is a meticulous selector of the ingredients used. It all starts with a fantastic platter of culatello, soppressa and Veronese salami accompanied by homemade, pickled vegetables. Then there are the cheeses accompanied by a pear and apple mustard. Depending on the season, the first course might be tagliolini with artichokes, mushrooms or truffles, or risotto with Amarone. The wine list features quality, boutique Valpolicella wineries. Attentive and punctual service.
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