The story
Marcello Pasinelli guides the pizza program at Al Castello in Cividate al Piano with a clear technical standard. He applies the Molino Quaglia framework to his dough, relying on slow fermentation and careful water ratios instead of rushed shortcuts. This patient process created a crust that carries weight without feeling heavy, a quality that recently drew a Faccino Radioso selection from ilGolosario. The team balances contemporary pizza with straightforward Italian classics, ensuring neither the modern nor the traditional recipes overshadow each other.
Visitors reserve their preferred slices in advance, particularly the cacio e pepe pizza and the version dressed with Cantabrian anchovies. These creations share the counter with heaping plates of pasta allo scoglio and a thick beef cutlet. A thirty euro tasting menu offers a structured way to navigate the full spread. Sweet endings feature house-made crostate, layered tiramisu, and regional Bergamasque pastries.
Tables spill onto the plaza outside the building, catching afternoon sun during peak season. The layout accommodates families and local workers who appreciate the flexible service. Vegetarian options appear regularly across the menu, and staff gladly pack extra portions for guests traveling home. Small animals receive a quiet corner near the entrance, keeping the environment relaxed throughout the evening.
Recognition
Location