Rossopomodoro Aosta In Aosta

I visited Rossopomodoro in Aosta and was truly impressed by the pizza, both visually and palatably. Aesthetically, it was stunning: a high, puffy, and well-aired crust, with the typical dark "leopard print" of Neapolitan baking, a sign of high temperatures and well-hydrated dough. The crust was perfectly flat, with an ideal balance between softness in the center and a structure that held the toppings well. The topping was rich but not overdone: carefully arranged prosciutto crudo, cream, and crispy wafers added a pleasant contrast, both visually and in texture. Even the cream dripping on top was well-measured, elegant, and unobtrusive. In terms of digestibility, the dough surprised me: light, fluffy, and not at all heavy, a sign of a long and well-managed leavening process. After dinner, I felt full but not weighed down, which isn't always the case with richer pizzas. The ingredients were immediately apparent as being of good quality: fragrant and not overly salty prosciutto, balanced and well-melted cheeses, and a dough that alone is worth the visit. Even the pizza base, perfectly cooked and not burned, confirmed the care taken in its preparation. Overall, a very positive experience: a pizza beautiful to look at, enjoyable to eat, and above all light to digest. Recommended.

Spacious venue Friendly staff Outstanding food

A magnificent pizza, one of the best I've ever had! The ingredients were top-notch and the service was excellent. We'll be back!

I just discovered this restaurant chain. What a pleasant surprise! Nicely decorated. Everything was delicious. I'm really satisfied.

The raw material is good, the cleanliness is so-so

I never would have expected a pizza like this in Aosta! The pizza chef and Neapolitan atmosphere really make the difference!

I didn't like it here. The atmosphere resembled an old supermarket where a few tables had simply been shoved in. My wife got her meat dish 20 minutes before I got my pizza...that's not fun when you're going out to eat together. Anyway, the pizza wasn't really good; the crust was burnt in places, and the middle was rather soupy. The pizza didn't really impress me in terms of taste either. Personally, I think 3 anchovies and 3 small half tomatoes on a pizza this size is too few.

Excellent service and equally excellent food. Compliments to the Moroccan waiter, who was very kind and professional and, above all, knew his job well!

Ristorante top,dipendenti fantastici,gentili e si mangia da Dio,posto consigliatissimo.darei 10 stelle🔝🔝🔝🔝🔝🔝🔝🔝🔝🔝🔝

La pizzeria offre una vasta scelta di pizze, tra cui la classica Margherita e altre varianti creative, con ingredienti di qualità e una cottura perfetta. Il personale è generalmente attento e professionale,