Getting there is not easy, the restaurant is hidden in the alleys of the old town centre. It’s even harder to find a place in the parking lot in piazza in front. The reason? The pizzas made by Fabrizio Pasinelli’s, patron of the premises with his wife Mariangela and his brother Marcello. Pizzas made with quality flour and left to rise for a long or very long time, naturally cooked in the heated and "scented" oven from a mix of four types of wood (beech, hornbeam, oak, ash). It is an authentic passion, that of Fabrizio Pasinelli, who expressly undertook the profession of pizza maker about twenty years ago, preferring it to a career already well established in another sector. He started out working alongside local pizza chefs, then began to attend courses and training, then finally attended the University of Pizza del Molino Quaglia in Vighizzolo d'este in the province of Padua (in the meantime had already made his mark in Cividate). From this last experience, the Petra pizzas were born that take the name of the wholemeal stone-ground flour with which they are made. They are smaller, higher, very regular in both shape and cooking, seasoned with carefully chosen raw ingredients and with original combinations. Excellent and very easy to digest, since the base dough is made to rise for at least 60 hours.
Getting there is not easy, the restaurant is hidden in the alleys of the old town centre. It’s even harder to find a place in the parking lot in piazza in front. The reason? The pizzas made by Fabrizio Pasinelli’s, patron of the premises with his wife Mariangela and his brother Marcello. Pizzas made with quality flour and left to rise for a long or very long time, naturally cooked in the heated and "scented" oven from a mix of four types of wood (beech, hornbeam, oak, ash). It is an authentic passion, that of Fabrizio Pasinelli, who expressly undertook the profession of pizza maker about twenty years ago, preferring it to a career already well established in another sector. He started out working alongside local pizza chefs, then began to attend courses and training, then finally attended the University of Pizza del Molino Quaglia in Vighizzolo d'este in the province of Padua (in the meantime had already made his mark in Cividate). From this last experience, the Petra pizzas were born that take the name of the wholemeal stone-ground flour with which they are made. They are smaller, higher, very regular in both shape and cooking, seasoned with carefully chosen raw ingredients and with original combinations. Excellent and very easy to digest, since the base dough is made to rise for at least 60 hours.
