Pizza Vino

The story

Pizza Vino in Brussels: Le Fooding Listed Neapolitan Pizzeria

The dough and the oven

Pizza Vino delivers a focused Italian pizza experience in Brussels, built around a rigorous fermentation schedule and precise heat control. Veneto native Michele Tarana manages the kitchen after training abroad, finally opening his Ixelles location in 2019. A Valoriani rotary oven operates at four hundred fifty degrees Celsius to bake each base quickly while preserving moisture. This disciplined method earned a Le Fooding listing, with reviewers noting how the extended dough rest creates a pronounced cornicione that holds toppings without weighing down the bite.

Signature toppings and regional influences

Set against black tiling and rough brick walls, the menu highlights regional Italian dishes like porchetta d’Aricia and piennolo tomatoes from Mount Vesuvius. The Porchetta Funghi places tender meat slices alongside fresh mushrooms and basil on a classic red base, while the Mortadella variation adds crushed pistachios, pecorino shavings, and sun dried tomato pesto. Another frequent order layers crispy guanciale with sweet Tropea onions and cracked black pepper. Each pie respects these profiles by relying on strictly imported cheeses and cured meats.

Italian wines and glass pairings

The beverage program pairs biodynamic and organic Italian wines with the heavy dough and rich sauces. The selection spans from Veneto Prosecco and Abruzzo Trebbiano to Sicilian Nero D’Avola and Piedmontese Nebbiolo. Each bottle carries a specific pizza recommendation, steering guests toward crisp whites for vegetable bases or structured reds for meat topped creations. This approach mirrors the straightforward philosophy applied to the food.