I migliori ristorantinella città San rocco al porto della Lodi

21/05/2026: I found myself there by chance. Very good pizza and friendly staff.

07/05/2026: A very pleasant surprise. We've known about the place for a while, but we'd never had the chance to visit. Seizing a favorable opportunity, I visited with my wife... A truly pleasant surprise: friendly and attentive service, a menu full of local delights, and fair prices. A truly enjoyable experience. We enjoyed a charcuterie board and gnocco fritto, which is on the appetizer list but is truly complete for two, and two excellent pizzas (thin crust), well-topped and with creative twists. I had the pizza with Piacenza salami and a Gutturnio reduction, a nice local touch.

17/05/2026: I'd seen the sign for this restaurant for a long time while driving along Via Emilia, and I knew I'd come and try it sooner or later. I finally stumbled upon it with some colleagues, and we enjoyed a truly pleasant evening, despite the inevitable noise of a packed restaurant. When I try a new place, I almost always like to choose either the most unusual dish on the menu or the one bearing the restaurant's name. In this case, I opted for the "Conchiglia" pizza... and I expected anything but it to actually arrive in the shape of a shell! A fun and visually striking idea that had me smiling from the moment the dish arrived at the table. I admit that my pizza came out well after my colleagues'—so much so that theirs had already cooled—but curiosity won out over the annoyance of the wait. With this excuse, I also tried a seafood pizza for the first time, something I'd been curious about for years. I love taking risks and experimenting with new flavors, although this time I wasn't completely won over: not because it was bad, on the contrary, but because the seafood flavor almost completely overpowered the pizza itself. And it's a shame, because I really liked the dough. It's different from the classic thin-crust pizza often found in Piacenza and the surrounding area: thicker, very soft, almost like a well-leavened focaccia. The tomato puree was also worth it, slightly sweet and truly tasty. The babà to finish was also very good: non-alcoholic, so different from the usual, but accompanied by an excellent Chantilly cream that still made it a delightful dessert. Overall, it was a great experience, and I'd gladly return, especially to try pizzas that feel more my style. Because the quality of the dough and the ingredients really shines through.

01/05/2026: For years I've been saying this is the best pizza in Piacenza and the surrounding towns, because they use the finest ingredients available. The fish is always fresh, with extensive experience that brings out the true, authentic flavors of the Amalfi Coast.