Pizzeria Edelweiss In Asiago

Solo pizza night after work. I ordered my favorite: prosciutto and burrata. As always, the ingredients are top-quality and carefully selected. The pizza here is a guarantee. I tried the new artisanal gelato made by the owner, in dark chocolate and hazelnut flavors. Without taking anything away from the other homemade desserts, the gelato is the bomb. You have to try it!

We stopped for lunch by chance. We opted for the bigoli, described as the house specialty. The portions were generous and the dish was tasty. My only complaint was the prices, which I found a bit high for a simple first course.

Good pizzeria and good restaurant, nice place and very good staff,

The pizza itself isn't bad, though perhaps the composition and dough could use some work, as, for a pizza chef, it leaves a lot to be desired. The dough, however, is good. Unfortunately, the downside is the payment, where you're forced to make a single bill, Roman-style at best, with (as the lady at the cashier said): "If you use POS, you make a single payment." Perhaps the lady lacks basic math skills, but she certainly lacks courtesy.

I haven't been here in a while, but the pizzas are always excellent. Prices are never outrageous. Fast. I'll definitely be back.

I got some takeaway pizzas and they were very good and the staff who served me were very kind.

Delicious 100% Italian pizza, but unfortunately it was very hot.

Good, digestible dough, good pizzas with local ingredients, beers paired with really good pizzas.

I've been going to this pizzeria for many years and have always been satisfied. I thought it couldn't improve on a service that has always worked so well, but this evening I had to change my mind.

A welcoming place, a Cortina-style mountain pizzeria. Superb pizza!! With a variety of doughs and top-quality ingredients. The service is excellent, thanks to Alessandro, who strives to convey his passion for his work to his customers. Finally, I recommend trying their artisanal gelato, made with fresh, natural ingredients.