Il bancone del pane con adiacente laboratorio a vista convive nello spazio dedicato ai tavoli ben ordinati, anche all’esterno, destinati a chi si ferma a gustare le proposte, dolci e salate, di Stefano Chieregato e le sue pizze tonde (8-16 euro) dalle farce classiche, speciali e vegetali, disponibili in tre impasti diversi: farina integrale e lievito madre; multicereali e semi tostati e pure senza glutine. Cornicione appena accennato, croccanti e leggere con sapore della base ben distinguibile a seconda della farina usata, le pizze sono ben cotte e la temperatura di servizio, valorizza gli ottimi ingredienti usati come topping. Da bere, birre artigianali e kombucha. Anche i dolci meritano.
The bread counter, complete with an adjacent open-view kitchen, coexists in a space dedicated to neatly arranged tables, both indoors and outdoors, catering to those who stop to enjoy the offerings—both sweet and savory—from Stefano Chieregato, including his round pizzas (priced between 8-16 euros) with classic, special, and vegetable toppings, available in three different doughs: whole wheat with sourdough, multigrain with toasted seeds, and also gluten-free. With a barely-there crust, the pizzas are crispy and light, with the flavor of the base distinctly noticeable depending on the flour used. The pizzas are well-cooked, and the serving temperature enhances the excellent ingredients used as toppings. For drinks, there are craft beers and kombucha. The desserts are also worth mentioning.
