Excellence in terms of pizzeria, where the quality products and the sourced ingredients make the difference. We find ourselves in the district of the Riviera del Brenta and the philosophy of Al Fogher is to propose a gourmet dish, with type 1 flour, along with a higher component of wholegrains, and cold water. It is left to rest between 24 to 36 hours, while the leavening lasts three days. And at the table you can taste the difference, the digestibility is excellent, with the addition of key elements, such as Pecorino del pastore, or the Puzzone di Moena cheese, or even the Mortadella del Prato, all presidio Slow Food products. The mozzarella and tomatoes are strictly Italian. Ideal for any occasion, from couples to groups of friends or families, the staff is welcoming, as is the atmosphere.