Pizzerie Eccellenti 2020
Il Cavolo a Merenda
It’s a funny name in Italian: “Il Cavolo a Merenda”. Cabbage (cavolo) has nothing to do with it, but a close relative of the cabbage: broccoli, does. In the winter time, unfortunately, the broccoli season is short and Andrea Andreis, who is the pizza chef, prepares delicious pizzas with broccoli from the village of Custoza. It is a typical vegetable of the area which is Slow Food Presidia. He makes various types: an eggs and bacon pizza, one with speck, as well as another with special cheeses and other first-choice ingredients. The selection of the flours, yeasts and the right ingredients is fundamental for Andreis. The same is true of the dough’s leavening times, which are long so that the pizzas can be delicate and digestible. The staff is extremely helpful and friendly. They are supervised by the restaurant manager, Giancarlo (who is also the father of the young pizza chef). The crunchy “crostini” (croutons) are excellent and are served as an entrée. In addition to excellent pizzas, the establishment also offers restaurant service with good local specialties. The beer list is excellent, while the wine list is somewhat limited.