Cuore Napoletano

Enrico, Vittorio and Giuseppe Brancati opened this pizzeria way back in 1970, bringing the Neapolitan tradition to Veneto and delighting the palates of its many guests. Today Luca Brancati, Enrico's son, brings study and experience to his work, interpreting pizza through an approach in which the dough varies depending on the composition. The result is delicious, easy-to-digest pizzas topped with quality products (and many Slow Food Presidia), from burrata and prosciutto to pesto and cherry tomatoes. The parmigiana (with fried eggplant) is notable, as is the pizza with mora romagnola prosciutto, burrata and almonds. The crusts are beautiful and light, enriched with quality toppings. Great attention is paid to extra virgin olive oil (both in the dough and the toppings). Competent and punctual service.