Rifugio Alpette In Sestriere

05/01/2026: I've been getting takeout pizzas here for years. Thin, well-leavened yet crispy, and well-filled. Only a couple of times, but that was 2 or 3 years ago, have they left something to be desired, and for that alone I can't give it 5 stars (4.5?).

27/12/2025: As always for years, prosciutto e funghi. The oven control is excellent; the crust is about 2 cm fluffy and springs back to its original size after being pressed. There are no burn marks, and the pizza barely flexes when eaten with your hands. The dough is very rich and easy to digest; the proofing time must therefore be around 48 hours. (Grade 1: top!) The pizza always tastes the same. The toppings are distributed so that everything cooks evenly. It's rather generously topped, which I find a bit off-putting for the perfect flavor, but most people probably won't mind since you get a lot for your money (I disagree, so I'd give it a 2+). Overall, I'd give this pizza a 1 or 2. It could easily be a 1 if they reduced the amount of toppings and offered a 50-cent discount to avoid complaints. It's easy enough to scale, after all. 😊 In my opinion, this pizzeria is one of the best in the region and on par with the renowned Hombre e Lillo (I think the baker had to change locations at some point; I need to find out where he's now, apparently he's had some setbacks).