Pedrocchino

The story

Crafted with passion, served with love

A Different Way to Experience Pizza

Pedrocchino, on Via Roma in the small Veneto town of Campodoro, sets out to offer something distinct: a space where art meets the kitchen, and where pizza is treated as a living, evolving craft. The setting is refined and comfortable, with interiors designed for relaxed evenings, whether for a quiet dinner or a private party served at the table.

Walter Rampazzo and the Art of Leavening

The story begins in the mid-1980s, when a pizza oven was added alongside the restaurant kitchen — and a young Walter Rampazzo was immediately captivated. In his own words, he started as a beginner, learning the process of leavening and the vitality of pizza dough, and the two grew together from that point on. His approach is that of an alchemist: observing, experimenting, and finding possibility even in chance or error. That curiosity and discipline have shaped everything Pedrocchino produces today.

The Dough, the Ingredients, the Detail

The pizza dough at Pedrocchino is built on simple, high-quality ingredients and given five full days to mature. The result is a soft, even crumb structure — open, aromatic, and rounded in flavour. Every element on the menu receives the same careful attention: basil and oregano selected for character, crushed tomatoes and mozzarella sourced with equal care. The philosophy is to let each ingredient speak for itself, without interference.

That commitment has not gone unnoticed. Gambero Rosso awarded Pedrocchino two slices — a meaningful mark of quality for a pizza destination outside the major Italian cities.

The Space

The dining room is calm and well-considered, organised to accommodate different occasions. The atmosphere is relaxed, the service attentive, and the whole place has been designed with ease and pleasure in mind — a place to sit, slow down, and eat well.