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Thanks to the passion and commitment of its pizza chef, La Ventola, which was originally a restaurant, is today a destination that cannot be missed for whomever is travelling along the Livorno coastline. The establishment has been renovated recently in shades of white and wood. There are two spacious dining areas, aromatic herb plants on the tables, and there is a large veranda for summer dining. The dough is obtained with a sourdough starter using stone-ground flour. Some of the flour is made from cereals grown in the owner’s fields, and ground at the mill located at the entrance to the pizzeria. The offers traditional pizzas, tasting pizzas, folded pizzas and the “chicche” (their strongpoint). Pizzas of the day, gluten free pizzas, lactose free, or without yeast (make with the hydrolysis method) are also always available. We highly recommend the Etrusca with artichokes and bazzone ham and Fior di Formaggi, with Slow Food Presidia products. Apart from the pizzas, there are also a few dishes available from the kitchen. The wine list is good and includes both bulk wine and important labels. There is also an excellent selection of craft beers.