Not by bread alone does man live. And neither by pizza. Though, if the bread and the pizza are of the highest quality, he may be content. And here, in this venue surrounded by greenery slightly outside beautiful Bassano’s historic district, the baked goods’ quality is first-class. Riccardo Antoniolo’s work proves that enthusiasm and skills are essential to expand a business and put it on the map. The menu changes with the seasons: Veneto is the absolute lead, but territory is not an obsession. If anything, they bet on quality and organic products.
critico cinematografico, è stato anche giornalista sportivo per oltre 20 anni, con voglie cantautorali, passione gastronomica e viaggiatore curioso del mondo
