Gigi Pipa

The story

Crafted with passion, served with love

The Pizzeria with Its Own Garden

Gigi Pipa calls itself "la pizzeria con l'orto" — the pizzeria with a kitchen garden — and that description is both the concept and the commitment. In Este, a small town in the Paduan plain of the Veneto, pizzaiolo Alberto Morello has built a pizza project rooted in seasonal produce grown on-site and doughs that take their time. The result earned Gigi Pipa three slices in the Gambero Rosso Guida Pizzerie d'Italia, the guide's top recognition for Italian pizza excellence, and a place in the 50 Top Pizza rankings as well.

Alberto Morello and the Philosophy Behind the Dough

Alberto Morello is the name and the driving force. His approach is precise: doughs ferment for a minimum of 48 hours, with sourdough starter used for the tasting pizzas and a biga for the more traditional versions. The long fermentation is not a marketing choice — it directly affects digestibility, which is a central part of what Gigi Pipa promises its guests. Toppings draw from the restaurant's own garden, supplemented by other Italian and local quality ingredients depending on the season.

Morello's work has attracted attention well beyond Este. He has appeared at Identità Golose, one of Italy's most respected chef congresses, and won the best video award at the Acqua di Chef competition organised by Italia Squisita — a contest that invited chefs and pizzaioli across Italy to present a personal interpretation of pizza. His entry, titled "Il bosco d'autunno" (the autumn forest), was published in Sala & Cucina magazine alongside a recipe for his risotto alla parmigiana, a sign that his cooking extends naturally beyond the pizza itself.

What to Expect

The dining room has been fully renovated, with interiors designed to reflect the philosophy of the kitchen — considered, grounded, tied to the land. The menu pairs its pizzas with a curated selection of craft beers from Italy and abroad, alongside natural wines. For those who prefer to eat at home, Gigi Pipa also offers delivery, with online ordering and payment built into the experience.

Beyond the main pizzeria on Via Corradini, the Gigi Pipa project has grown to include a Bottega in Piazza Trento and a Bakery in Padova — each an extension of the same idea that a good pizza starts long before the oven.