Al Vecio Morer In Cimadolmo

12/04/2026: Excellent pizza. Nice atmosphere, friendly and professional staff.

10/04/2026: A Neapolitan pizzeria in the heart of Veneto. It sounds like an oxymoron, but it's a wonderful experience. Thanks to Mattia, who runs the Barbato pizzeria in Follina, an outpost of Neapolitan style just steps from the splendid abbey. On the menu, there are just a few pizzas, but they're made as Pulcinella commands: soft dough, thick crust, and authentic flavor. There's the Marinara, the Margherita with buffalo mozzarella, the Sicilian with anchovies, capers, and olives, fried pizza, and, upon request, even the historic Cosacca from the Spanish Quarters. All the ingredients are made in the South: San Marzano tomato puree, fiordilatte and oregano from Campania, anchovies, capers, and olives from Puglia. A Venetian craft, like the master from whom Mattia, also Venetian, learned the art. An extra star for the hospitality: it's not often that the owner, who is also a pizza chef, stops by to greet his customers at their table. Jamm jà!