The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Toscana

La Ventola

After biting into one of Antonio Polzella’s excellent creations, we are so satisfied we end up imagining that in his veins, instead of blood, flows flour, water and yeasts. He churns out breads, pizzas and focaccias worthy of the best pizza makers around the Vesuvius.

And he is a volcano of ideas himself, juggling between basic doughs with special flours and original ingredients (among the new pizzas, the one with apricot and melon) and quality toppings (Prato mortadella cooked in Alchermes with toasted pine nuts, creamed Certaldo onions, fiordilatte and ricotta: simply sublime).

Chef

Antonio Polzella

Sous-chef

Maria Libera Rillo

Pastry-chef

Marta Orlando

Maître

Marilena Polzella

Sommelier

Marilena Polzella

Contacts

+39 0586 770170

via Cavalleggeri, 171
57016 - Vada (Livorno)
laventola.it
info@laventola.it
TAKE ME THERE
Closed
lunedì, mai d'estate
Holidays
1 novembre-1 marzo
Credit cards
no American Express
Average price (wine excluded)
25 euro
Starter
12 euro
First course
12 euro
Main course
15 euro
Dessert
5 euro
Cover charge
2 euro

Ristorante con camere