El Gringo

The story

Crafted with passion, served with love

A Dolomite Institution, Slice by Slice

Since 1968, Pizzeria El Gringo has been the go-to address for pizza in Calalzo di Cadore, a small town in the heart of the Cadore valley in the Dolomites. More than five decades of continuous activity have earned it a place in the Gambero Rosso pizza guide — recognition that speaks to a consistent, quality-driven approach rather than a flash-in-the-pan reputation.

The Dough, the Ingredients, the Range

What sets El Gringo apart is both its range and its standards. The menu moves well beyond the classic round pizza: alongside traditional pies, the kitchen turns out pizze in pala (Roman-style sheet pizza), pizze al vapore (steamed pizza), and maritozzi — a format that reflects a genuine curiosity about where pizza can go. The choice of dough is left to the guest, and the menu rotates seasonally.

The ingredient philosophy is straightforward and uncompromising: fior di latte mozzarella, San Marzano tomatoes, and carefully sourced produce — including Slow Food-certified ingredients — form the backbone of every pie. Quality, the restaurant insists, should be accessible to everyone, without inflating the bill.

Sharing at the Table

The pizza in pala format carries a particular meaning here. Stretching the dough across a wide peel, baking it, and cutting it at the table is described as a collective ritual — one that turns a meal into a moment of connection for families and groups of friends. It's a simple idea, but it shapes the atmosphere of the place.

El Gringo is open every day for both lunch and dinner, and takeaway is available. A dedicated app allows regulars to order ahead and collect loyalty points — a practical touch that reflects how deeply rooted this pizzeria is in the daily life of the community it has served for over half a century.