All' Incrocio

The story

All' Incrocio: Gambero Rosso Award-Winning Pizza in Treviso, Italy

A Neighborhood Pizzeria with Roots in 1988

All’ Incrocio opened its doors in Treviso in 1988 with a simple mission: to serve honest, healthy food that celebrates the land. What began as a local pizzeria has become a destination for those who appreciate the craft of pizza-making. The restaurant describes itself as “a neighborhood pizzeria” – and while some call it the best in the quarter, that may simply be because it’s the only one. Yet the quality of what comes out of the kitchen has earned it recognition far beyond its piazzale.

The Art of the Dough, by Gennaro Alfieri

Pizza at All’ Incrocio is built on three pillars: dough, tomato, and mozzarella. Chef Gennaro Alfieri has spent more than thirty years refining his doughs. He still works like a traditional artisan, starting early in the morning and “feeling the air” – adjusting his approach based on humidity and atmospheric conditions. All his flours are Italian, organic, and non-stabilized. The result is a series of naturally leavened doughs that are thin, fragrant, and notably digestible. Three options are always available: a classic blend of soft flours and ancient grains, an integral farro dough with a slightly bitter edge, and a Senator Cappelli version made from hard durum wheat – the sweetest of the trio, ideal for aged cheeses and cured meats.

Ingredients Chosen with Care

The toppings are equally considered. All’ Incrocio works with tomatoes like Piennolo del Vesuvio, Corbarino DOP, and the Slow Food presidio “Miracle of San Gennaro.” Mozzarella comes from bio-vegetable rennet and fresh Casertana buffalo milk. Beyond that, the kitchen sources from small producers across Italy: anchovies from Santa Maria di Pisciotta (another Slow Food presidio), seasonal vegetables, capers, olives, and olive oil from artisanal makers. The menu changes with the seasons, and regulars know to ask what’s hidden in the pantry – goat cheeses, Spanish sardines, Castellammare violets artichokes, or Neapolitan friarielli.

Gambero Rosso Recognition

All’ Incrocio’s dedication to quality has not gone unnoticed. In 2022, it received two slices from Gambero Rosso in the “Pizza all’Italiana” category – an award that places it among Italy’s top pizzerias. The same attention to detail has also earned mentions from La Repubblica’s guide to Veneto flavors and a special mention for “Ricerca nei Lievitati” (research in leavened doughs) from Ristoranti che Passione. But the team remains humble: they believe the menu itself is the best way to make your mouth water.

A Philosophy of Storytelling and Conviviality

Chef Gennaro keeps a personal blog called “Uè Uè” where he shares the stories behind the ingredients and the people who produce them. It’s a reflection of the restaurant’s deeper ethos: that good pizza is not just about technique, but about the web of relationships between land, artisan, and guest. Every recipe at All’ Incrocio is the result of continuous research and an irrepressible passion for honest cooking. Whether you choose a classic Marinara or the audacious Incrocio with Pugliese burrata, anchovies, and semi-dried tomatoes, you’re tasting the result of decades of craft and a deep respect for Italian food traditions.