Officine La Fabbrica del Buon Gusto

Situated in Belluno's industrial zone a few kilometers from the city center, Officine La Fabbrica del Buon Gusto is a large, modern restaurant where a range of foods are offered. Thanks to the contribution of Chef Mattina Nadal and Sous Chef Davide Zilli, the menu has grown over the years, all without undermining the central role played by pizza. Enrico Dal Farra, supported by young Alessandro Sponga, prepares the dough, which is made with organic flours ground using natural stone (Molino Marino) and left to rise at length (at least 24 hours). The variety of pizzas on offer is broad, ranging from Roman-style pan pizzas (like the Scozia e Romagna, with Dop squacquerone cheese and Scottish salmon), to round pies (like the Sinfonica, topped with organic fiordilatte mozzarella, Tropea onion, chilli and Fossa di Sogliano al Rubicone cheese). New additions include their pan pizza topped with "pastrami delle Officine", homemade marinated cucumbers, cheddar cheese and smoked paprika. The list of beers, both on tap and bottled, is interesting. There's also a small but well-thought-out wine list. The service, managed by Louis Corzani, is polite and well organized.