Arrigoni & Basso

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 the same menu but in two different places. With his 40 years of experience, Alberto is still the master of leavening and baking. Today he's joined by his son Filippo while his wife, Paola Mattiuz, and daughter Margherita make sure guests get attentive and kind service. The menu includes round pies made with biga dough leavened for about 20 hours (and refreshed with stone-ground flours). And then there's their Roman-style "pizza alla pala", made with high-hydration biga. In terms of toppings, measured combinations of ingredients of excellent quality are always pleasant and spot on. Excellent versions include the Tonno e cipolla deluxe (yellow fin tuna, caramelized onion, Kalamata olives and capers from Pantelleria) and the Martinafranca, a tribute to Apulian delicacies (peeled tomatoes, fiordilatte mozzarella, burrata and capocollo from Martinafranca). Nice choice of Italian and Czech craft beers.