The story
At 1977 Lievitati da' Mare in Roncanova, the pizza kitchen operates with precise fermentation and coastal restraint. Eleonora Massaretti builds her setup around six distinct doughs, each formulated to carry delicate seafood fillings without masking their brightness. This disciplined approach earned a Faccino Radioso recognition from ilGolosario, highlighting how effectively the crust supports complex maritime flavors. She treats rising time as a quiet partnership between flour and water, allowing the structure to develop while staying tender.
The kitchen pairs these bases with precise, unadorned toppings. A tartare of fresh tuna arrives alongside toasted hazelnuts and Cantabrian anchovies, while short macaroni simmers slowly in a rich tuna reduction finished with toasted breadcrumbs. Two signature pizzas anchor the menu: the Sicilia layer smoked buffalo mozzarella, red prawns, candied orange, and crushed pistachios over a crisp base, and the Wasabi blends fior di latte, wild greens, and a light tuna tartare mayo. A separate vegetarian path offers equally thoughtful combinations for those avoiding meat.
The dining room stays deliberately unhurried, letting the food set the pace. Outdoor tables sit under open skies near the Verona countryside, offering a relaxed setting where conversation flows easily. The team treats every oven pause as preparation for the next release, leaving each traditional bake with a balanced char and a soft interior. Patience remains the quiet driver behind the pizza.
Recognition
Location