In a town that mourns not being a part of Austria, to be called “Italia” is almost a gastronomic challenge. This pizzeria has been open since the 1970s. They have a wood-fired oven and their pizzas are large and crispy. At the entrance, you’ll find a bar counter and two dining areas, one larger and welcoming and another a bit smaller. The pizza Petto d’oca is excellent, it is thin and tasty thanks to the smoked ricotta and goose breast slices that have a light aroma of rosemary. The Bella Napoli is interesting, where the true flavor of the tomatoes stand out. Also noteworthy is the white Montanara and the Primo Amore with tomatoes, mozzarella, cherry tomatoes, fior di latte, exceptional capers, oregano and olive oil. They also offer a various types of antipasto served on cutting boards. Among the beers, you’ll find Ichnusa, Peroni and Moretti.