Acqua e Farina

The story

Acqua e Farina in Vicenza: Neapolitan Pizza with Long-Fermented Dough

Acqua e Farina serves Neapolitan pizza at via Vaccari, 110 in Vicenza, and earned the Corona Radiosa from ilGolosario in 2026. The pizzeria's new site is larger than its earlier one, and the Neapolitan pizza kitchen keeps the same focus on dough and produce.

Dough and the kitchen

Rosario Giannattasio, a master pizza chef from Salerno, lets the dough rise for about 48 hours. The pizzas use semi-wholemeal type 1 flours from two mills, chosen according to each dough. Toppings lean on Oro del Vesuvio tomatoes, Campanian buffalo mozzarella and Parmigiano Reggiano aged 24 months.

Pizzas worth ordering

The montanare, fried dough topped with tomato and aged Parmigiano, are among the house picks. The pizza a' calabres pairs buffalo mozzarella with 'nduja from Spilinga and red onion. Classic pizzas run from 6 to 11 euros, so the menu suits a quick lunch as well as a longer dinner.

Wine and desserts

The wine list holds hundreds of labels, from Garganega from Vicenza to Greco di Tufo from Campania, and wines are also poured by the glass. For dessert, the Neapolitan pastiera and the rum baba are the classics, alongside a lemon delight soaked in limoncello.