Pizzeria Cocceria Alla Stella

The owner will get very upset if you call his produce 'pizza ', but between us, it IS a version of pizza, and a very good, unique and original one at that. Different shape, with edges 'containing ' the extremely generous toppings. The pizza, or 'coccio ' to call it with its proper name, is proved for 48 hours, and it a prodigy of lightness. The ingredients in the toppings are of good quality. We tried one with mozzarella, tomato, radicchio rosso, pancetta and grana whose only little problem was that is contained too much liquid, rendering the dough soggy, but was otherwise very pleasant. The second one was was with mozzarella, fresh spinach leaves, balsamic vinegar and anchovies, and we agreed it was the better one, allowing the excellent dough to really shine. The owner is clearly passioned and delivers a unique, interesting and delicious product, without caring at all about marketing, networking, and the basics of modern commercial hospitality. While it says on the menu that wine is the best accompaniment, there is no wine list; there are no side dishes; there are no frills whatsoever. If he wanted to, he could be on the gourmet pizza circuit which is all the rage in Italy, and be talked about by the people that count. Instead, he just pursues his passion, receiving new customers with discreet courtesy and Trentinian reserve. We had a throughly enjoyable and peculiar dinner if we were locals, we 'd be back.

They are passionate about their 'cocceria '. It is not even a typical pizza but much better. I hate to say it but after eating this I am not sure I could enjoy a pizza elsewhere.