97° award 2019
La Ventola
pizzeria
Premium
E' grazie alla passione del suo pizzaiolo che La Ventola, nata come ristorante dell'omonimo residence, è oggi una meta da non mancare per chi si trova lungo la costa livornese. Locale recentemente rinnovato nei toni del bianco e del legno, due ampie sale, piante aromatiche sui tavoli, una grande veranda per l'estate. L'impasto è ottenuto con lievito madre e farine macinate a pietra, tra cui non mancano quelle ottenute da cereali coltivati nei campi di proprietà e macinate con il mulino che è all'ingresso della pizzeria. Il menù è suddiviso in pizze della tradizione, degustazione, ripiegate e "chicche" (i pezzi forti!). Sempre presenti le pizze del giorno, le senza glutine, senza lattosio o senza lievito (ottenute con idrolisi). Da non perdere l'Etrusca con carciofi e prosciutto bazzone e la Fior di Formaggi, con presidi Slow Food. Oltre alle pizze, anche qualche piatto dalla cucina. Buona carta dei vini, da vini sfusi a grandi etichette, e ottima selezione di birre artigianali.
Thanks to the passion and commitment of its pizza chef, La Ventola, which was originally a restaurant, is today a destination that cannot be missed for whomever is travelling along the Livorno coastline. The establishment has been renovated recently in shades of white and wood. There are two spacious dining areas, aromatic herb plants on the tables, and there is a large veranda for summer dining. The dough is obtained with a sourdough starter using stone-ground flour. Some of the flour is made from cereals grown in the owner’s fields, and ground at the mill located at the entrance to the pizzeria. The offers traditional pizzas, tasting pizzas, folded pizzas and the “chicche” (their strongpoint). Pizzas of the day, gluten free pizzas, lactose free, or without yeast (make with the hydrolysis method) are also always available. We highly recommend the Etrusca with artichokes and bazzone ham and Fior di Formaggi, with Slow Food Presidia products. Apart from the pizzas, there are also a few dishes available from the kitchen. The wine list is good and includes both bulk wine and important labels. There is also an excellent selection of craft beers.
Thanks to the passion and commitment of its pizza chef, La Ventola, which was originally a restaurant, is today a destination that cannot be missed for whomever is travelling along the Livorno coastline. The establishment has been renovated recently in shades of white and wood. There are two spacious dining areas, aromatic herb plants on the tables, and there is a large veranda for summer dining. The dough is obtained with a sourdough starter using stone-ground flour. Some of the flour is made from cereals grown in the owner’s fields, and ground at the mill located at the entrance to the pizzeria. The offers traditional pizzas, tasting pizzas, folded pizzas and the “chicche” (their strongpoint). Pizzas of the day, gluten free pizzas, lactose free, or without yeast (make with the hydrolysis method) are also always available. We highly recommend the Etrusca with artichokes and bazzone ham and Fior di Formaggi, with Slow Food Presidia products. Apart from the pizzas, there are also a few dishes available from the kitchen. The wine list is good and includes both bulk wine and important labels. There is also an excellent selection of craft beers.
da 6€ a 15€
Antonio Polzella
Via Nuova dei Cavalleggeri, 171, 57016 Rosignano marittimo, LI, Italia
distanza:
durata:
durata:
giorno di chiusura: Lunedì
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
Da Novembre a Febbraio (circa)
0586 770170
Eccellente (oltre 30)
Eccellente (oltre 10)
si
parcheggio
aria climatizzata
wifi gratuito
giardino
animali ammessi
metodi di pagamento accettati:
