Pizzeria Da Tata
Da non perdere
Having celebrated their first 40 years of business, Da Tata reaffirms itself to be the most classic among all the Asiago pizzerias. The menu, perhaps a tad too long, is a slalom course through traditional names, international suggestions, and other titles in cimbro, the altotedesco dialect spoken in the area since 1900. The standard pizzas are large, low, soft, easily folded, and, in most cases, topped with Asiago DOP cheese. The special pizzas are higher and thicker; they are made with antique grains (spelt, oat, and rye), with the protein-rich Moringa Oleifera flour, and a gluten-free version with corn flour (watch out for the higher price). Great variety of beers. The mountains, skiing, and hockey (an ice-rink is just a few steps away) inspire the pizzeria’s décor and decorations.