Local adjacent to the Ponte Vecchio in the historic center of Bassano. As soon as you enter you find yourself in front of a showcase full of sliced pizza in a pan, focaccia and many other leavened. At the table you can taste the Napoli dough, the yeast-free dough with spontaneous fermentation and a contemporary dough with crunchy sourdough and well-alveolate.
Very interesting the continuous research on the plant world and much importance is given to bring the Venetian tradition on pizza, such as cuttlefish stew and baccalà mantecato.
Excellent proposal of artisanal beers and natural wines, over 300 labels.
The service is very prepared, punctual and accurate.
