Mediterraneo

The building that was once the most ancient dairy in the province has been renovated. It is now a place where the pizza-chef proclaims his creed. "Preserving biodiversity, respecting natural processes and seasonal products, using organic and biodynamic ingredients is a way of contributing to the improvement of the environment’s health", he says assertively.

This is why his cuisine has no complex process. First you choose one of four types of dough (spianata, nuvola, soffiata and soffice – literally rolled out, cloud, puffed and soft), made with precious flour and long leavening that makes it easy to digest. Then you select your favourite topping. 

Andrea Ciprian

Bellunese, classe 1972, è giornalista freelance e da un decennio collabora con diverse testate enogastronomiche venete e nazionali. Dirige il web magazine dolomitireview.com