Fermentovivo In Molfetta

Quality raw materials, fast and precise service, peaceful environment.

There's pizza with fries! :O The salami and margarita are definitely delicious. ;) The oven is spectacular. The interior of the building is beautiful, with arched stone, amplifying the basic speech sounds, which is annoying. Regardless, we would have eaten there the next day. It's worth booking a table in advance on a Saturday night!

Everything was excellent, the only downside was a frozen quartino, a classic Molfetta ice cream shape, divided into 5 pieces instead of 4 to get an extra portion. We Molfetta residents know what a QUARTINO is. Don't ruin everything for one portion... kudos to you for the rest.

The mereta pizza, Neapolitan-style dough, is very good, we were all very satisfied 👍

A business meeting with the Enerviva company, which transformed into a family atmosphere that embraces elegance and good manners. A wealth of top-quality gourmet dishes. Excellent wine. I've attached some photos, also as a personal memento.

I ate here with a large party recently and had a great experience especially with the amazing views from the restaurant, but also with the great food and drink offerings they had. Although it was early in the evening the staff was willing to seat my party, and we were able to enjoy a wonderful dinner in this stunning seaside town thanks to that.

Amazing pizza and Aperol Spritz. Friendly staff.

Pizzeria very close to the Port of Molfetta. Truly a fantastic location (I'm referring to the "inside" structure). Pizzas with highly hydrated, well-leavened dough. You eat it and you don't really taste it. I suggest the pizza chef increase the "toppings" a bit. Otherwise, excellent appetizers, first courses, fried foods, and desserts. Worth 100%. Top.

On the discreetly secluded terrace on the Corso in the old town, we encountered a very committed, young service team who were friendly, cheerful, and knowledgeable and helped us enjoy a lovely evening. As it is both a restaurant and a pizzeria, we had starters (pasta in Primitivo sauce and orichette with mushrooms and sausage meat) and main courses (tuna tataki and pizza mortate with eggplant and mortadella), as well as white and red wine, and were sent off with the Semifreddo Pistacchio and the Brown Bacchio. The restaurant was almost empty at 7:30 p.m., and by 8:00 p.m., 120 mostly local guests were sitting at around 40 tables. Everything was lively, the atmosphere was like that of the evening, and the service and kitchen team were asked to do their very best. It was a very good meal, a lovely evening, and a great memory. Thanks to all the staff at Fermento Vivo.

Excellent pizza and adequate service.