At Locanda di Pietro we prepare EVOLUTION CUISINE: selected raw materials, matched and dosed according to the latest scientific research to give you taste & wellness antiaging!
Bread and pizza
made on the premises
The bread that we serve is made on the premises made with stone ground flour, wholemeal flour and bran and our pizza is prepared with natural yeast. The dough is left to leaven for over 48 hours.
Our chef, Roberto Cipolla, is a director and restaurant consultant with thirty years of experience in Italy and abroad.
He was 13 when he felt he had a strong calling to this career. He prepared himself professionally by studying at the national catering college and working both in the kitchen and in the dining room.
In 2017 he specialized in Culinary Nutrition and Antiaging Cuisine at the Art joins Nutrition Academy of dr. Chiara Manzi. He revisited the most delicious recipes of the tradition, from carbonara to tiramisu, to give his customers the taste of being fit without sacrifice.
He has published the cookery book “Sapori Antichi in Tempi Moderni” (Traditional Flavours for Modern Times).
Every day a new dish or a new pizza will be offered as a special, based on what is available from our trusted suppliers and…
from Mother Nature
Discover it on the menu of the day!