Kilo Pinseria

The chef Jacopo Chieppa and his young collaborators manage this new waterfront restaurant, which is welcoming, young and informal. The cuisine maintains a perfect balance between tradition and modernity: alongside an excellent traditional pizza it offers the novelty of “pinsa”. Pizza and pinsa are two similar but each with its own characteristics. What makes them different are in particular the shape, the ingredients used and the preparation methods. You can choose the flours for the dough: hemp, multi-grain, corn. In the dining room, Melania, Jacopo’s wife, works with kindness and professionalism, who will help you find your way in your choice: between “Traditional” pizzas, (between 6 and 9 € ) such as the classic Marinara, Margherita, Diavola, Napoli and Vegetarian and the “Modern” ones (between € 9 and 13) such as the “Ricordi d’infanzia” with artichokes, castelmagno cheese and balsamic vinegar “or the pizza stuffed with truffle, turnip and chard. Among the “Contemporanee” at 14 € you find the “brontolona” with mortadella, pistachio and pecorino sauce or the “famola strana” with San Marzano tomatoes, olive paté and old-fashioned ragù. Quick and unique dishes such as meat tartare, licorice and soy mayonnaise, mixed salad and bread crumbs, crispy rice egg, gorgonzola and coffee, pumpkin cream and veal with tuna sauce (€ 10 to € 12). Good choice of craft beers and small selection of wine labels, also served by the glass.