144° award 2019
La Pergola
pizzeria
Premium
Radicondoli è un affascinante borgo, lontano dalla Toscana più famosa ed affollata, nel senese: questo locale si distingue per attenzione agli impasti, alle farciture ed al loro reperimento e dell'olio - fa parte del network AIRO (associazione internazionale ristoranti dell'olio).
Tommaso Vatti è il Pizzaiolo, coadiuvato da sua moglie Silvia Rossetti, Federico, il fratello di Tommaso, gestisce la sala e l'offerta di vini; ci sono anche i genitori Mauro e Velia, che governa le cucine. Rimarchevole lo spazio all'aperto che affaccia sulle vallate circostanti regalando una vista incantevole.
Pregevole la pizza a degustazione - arriva al tavolo già tagliata a spicchi - che permette di provare più tipologie nella stessa serata. Gli impasti sono preparati esclusivamente con farine di tipo 1 e integrale a tutto chicco di grano tenero, con pasta madre viva.
Radicondoli is a fascinating village in the Sienese area, which is far from the more famous and crowded locations in Tuscany. This establishment stands out for its attention to doughs, toppings and their territory of origin. The restaurant is part of the AIRO network (international association of oil restaurants). Tommaso Vatti is the pizza chef, and he is assisted by his wife Silvia Rossetti. Tommasso’s brother Federico manages the dining area and the wine selections. Lastly, their parents Mauro and Velia take care of managing the kitchen. The outdoor space overlooking the surrounding valleys is remarkable; it offers a truly enchanting view. The tasting pizza is exquisite. It arrives at the table cut into slices enabling you to try more flavors in the same evening. The dough is prepared exclusively with type 1 flour and stone-ground whole-wheat grain, with a live sourdough starter.
Radicondoli is a fascinating village in the Sienese area, which is far from the more famous and crowded locations in Tuscany. This establishment stands out for its attention to doughs, toppings and their territory of origin. The restaurant is part of the AIRO network (international association of oil restaurants). Tommaso Vatti is the pizza chef, and he is assisted by his wife Silvia Rossetti. Tommasso’s brother Federico manages the dining area and the wine selections. Lastly, their parents Mauro and Velia take care of managing the kitchen. The outdoor space overlooking the surrounding valleys is remarkable; it offers a truly enchanting view. The tasting pizza is exquisite. It arrives at the table cut into slices enabling you to try more flavors in the same evening. The dough is prepared exclusively with type 1 flour and stone-ground whole-wheat grain, with a live sourdough starter.
15 - 30
Tommaso Vatti | Silvia Rossetti
Via Giuseppe Garibaldi, 22, 53030 Radicondoli Siena, Italia
distanza:
durata:
durata:
giorno di chiusura: martedì
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
variabili
0577 790717
Eccellente (oltre 30)
Eccellente (oltre 10)
no
metodi di pagamento accettati:
