Settimo Cielo

For over two decades Petra and Lorenzo have been delighting the palates of diners through a menu that draws on a mix of technique, experience and plenty of passion. Those who sit down for a pizza at this commendable eatery know that there are different types of doughs (left to rise for at least 48 hours): there's the Neapolitan-style pizza, the version that's soft inside and crisp outside, classic pizza dough and gluten-free pizzas. The classics (which also come in revisited versions) are a sure bet, but the whole menu is enticing, from their historic house pies to the Roman-style "pizza alla pala" to innovative creations. Some unique pizzas worth trying are the Veronese (San Marzano tomato, Lessinia mozzarella, Lessinia sausage, winter radicchio and Monte Veronese cheese), Porchetta di Ariccia (mozzarella from Lessinia, mountain potatoes, Monte Veronese cheese flakes, Porchetta di Ariccia and rosemary), Carne Salà (Lessinia mozzarella, arugula, Trentino salted meat and flaked Grana Padano). To complete it all there's a nice selection of beers served with friendliness and efficiency.