Da Ezio

The story

Crafted with passion, served with love

A Family Story Since 1977

Pizzeria Da Ezio began with Ezio Lovatel's passion for arte bianca — the craft of working with dough and flour — in the small Bellunese mountain town of Alano di Piave. His son Denis grew up surrounded by mountain flours and local produce, starting to work the dough himself at just 14 years old. Today, father and son work side by side, with Denis leading the research into new ingredient combinations and toppings built around a deeply held green philosophy.

That continuity across generations, and the seriousness of purpose behind it, is precisely what earned Da Ezio three slices from Gambero Rosso — the top Italian food guide's recognition that this is far more than a neighbourhood pizzeria.

The Crunch Dough

The signature here is the Impasto Crunch: a light, crisp dough characterised by open bubbles and an irregular alveolate structure unlike anything standard in the pizza world. Salt is replaced by a house-made blend of wild herbs, and the dough undergoes a minimum 52-hour fermentation followed by a long bake. The result is a pizza that is genuinely easy to digest, low in calories relative to its category, and built on carefully selected flours — fragrant and satisfying without any heaviness.

Sustainable Mountain Pizza

Denis Lovatel calls his approach the Rivoluzione Vegetale — a vegetable revolution rooted in the landscape around him. Toppings draw on seasonal ingredients, small local dairy and agricultural producers, sustainably caught fish, and charcuterie sourced only from farms with verified animal welfare standards. Wild herbs and seasonal fruits from the surrounding mountains appear regularly. Every element of the supply chain is considered, and food waste is treated as something to be eliminated rather than managed.

This philosophy has taken Da Ezio well beyond Alano di Piave. The pizzeria has a longstanding collaboration with Hotel Rosa Alpina and has partnered with Mandarin Oriental, bringing its sustainable pizza to luxury hospitality contexts through exclusive events, pop-ups and permanent corners.

The Wine Cellar

Le Cellier de Ezio is the house wine programme, assembled around a conviction that pizza and wine belong together. The list focuses on small producers and natural or organic winemakers, including a carefully curated selection of small-production champagnes — each label chosen personally for the story behind it. Staff are on hand to suggest pairings.

The Setting

Da Ezio sits on Piazza Licini in the centre of Alano di Piave, with outdoor seating and a private room available. It is family-friendly and open evenings from Tuesday through Sunday — a local institution that has grown, without losing its footing, into one of Italy's most thoughtfully run pizzerias.