I migliori ristorantinella città Pinasca della Torino

27/12/2025: The service was very warm and attentive, anticipating every need. Grade 1. The ambiance is average. Grade 3. I had a prosciutto e funghi pizza here. The dough had a rim about 1 cm high, the base was quite crispy, all the ingredients were cooked thoroughly, and there were very few burnt spots (Grade 2), indicating good oven control. Overall, the toppings were very well distributed, and the pizza wasn't overloaded. (Grade 1). However, I found the dough lacked a distinctive flavor, which was a bit of a shame. (Grade 2). Overall, a solid pizza (Grade 2+). It's easy to digest, the ingredients are fresh, and the baking is well done, but the taste is a drawback; it could be more flavorful and have more character. Perhaps the dough could benefit from a longer rising time? Or maybe the moisture level could be adjusted slightly, as it was quite crispy. I hope my review is well-received and helps you get even more out of your already great product. I wish you continued success and will gladly return.

05/12/2025: Thin and dry pizza, exorbitant prices (€9 for 1/2 litre of bottled wine!!!!!!).

22/12/2025: Yes, we eat very well, an excellent quality business lunch!

09/12/2025: The pizza is good and the food is also reasonably priced for lunch.

11/01/2026: An unpretentious place, you'll feel like you're in the old pizzeria. The owner is truly excellent at everything. The lasagna, handmade by him, is the highlight of his cuisine. The quality/price ratio is more than fair.

13/11/2025: very friendly and welcoming manager, we ate well with local appetizers too, he welcomed us even if we were a little late

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).