At Locanda di Pietro we prepare food with 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 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!