Al4

A change of location and change of style for Max Alajmo's pizza. Now if you want to taste the three-star chef's gourmet pies, you'll have to travel to his lovely restaurant immersed in the Treviso countryside (Ca' Tron). Minimal furnishings, soft lighting and an elegant atmosphere provide everything you could want from a contemporary pizzeria: that is, forthright, clearly intelligible flavors and light doughs, all served with unmistakable style. From the menu: "brick pizza" (a low-fat, high-hydration dough baked directly on the oven's stone cooking surface), pizza "in pala" (baked slowly, in a peel, so as to evaporate the water, making for a billowy, crispy crust), and pan pizza (double-leavened dough baked in a pan). There are plenty of classics (from marinara to prosciutto and mushrooms) as well as whimsical flashes, like the truly extraordinary Tuna Subito (smoked scamorza, tuna belly, mixed salad with vinegar and almond tartar sauce). And don't forget those gems whose simplicity is in appearance only, like the pan Pizzaiola, a unique mix of texture, Mediterranean flavors and softness. Draft, bottled and canned beers accompany a substantive wine list. In the summer you can enjoy the evocative outdoor dining area, which runs alongside large trees.