The story
A la Villa serves naturally leavened pizza in the heart of Soverato, where Emanuele Renda took over the project in late 2017. He opened the doors in August 2018 after dedicating months to wood-fired oven techniques and direct producer relationships. His crust relies on a five-flour blend that includes corn and barley alongside standard varieties. This precise matrix creates a highly hydrated base that digests easily while retaining substantial chew.
The menu leans toward contemporary pizza rather than traditional formats. Ci penso su combines buffalo mozzarella with slow-cooked beef tongue and homemade crushed green olives. La voglio assaggiare layers spinach with duck tartare and a mayonnaise enriched by beetroot and smoked olive oil. Guests also frequently order polpo-sition, which pairs grilled octopus with a squid ink buffalo cheese and sharp lemon gel.
The restaurant occupies a multi-level building rooted in the aftermath of the 1783 Calabrian earthquake. Original owners included the Chiefari family, whose descendants later left literary marks across southern Italy. Restoration work uncovered a sealed wall niche holding vintage poison vials and a faded sign advertising quinine sales under the Kingdom of Two Sicilies. Patrons can step outside during warmer months to dine directly in the town square.
Recognition
Ambience
Location
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