Where to Eat WellOur constant and never ending research, cure and love for food are the real engine at VicoloBattisti. Our philosophy pushes us to discover new flavors which unite the old culinary traditions and the best ingredients our land has to offer with the present, made of new flavors and mixes of different culinary cultures. Together with our Chef Luca Piras, whom spent 5 years in Davide Palluda’s kitchen as a Chef de Partie, we want to start a journey to discover the hidden flavors of our land. We are citizens of the world, we lived around the globe and this is our way to put down the barriers that still divide us.
The meat served to our clients undergoes a Dry Aging process that goes from a minimum of 30 days, up to 100 for special types of meat. A prime choice of the meat and the long aging process make our steaks much more tender and flavorful.
We make a long fermentation dough, using exclusively flours from our territory, prepared and selected with cure and passion by Molino Bongiovanni (link). Our ‘passata’ is made with the best San Marzano tomatoes, pureed in our kitchen every day and only the best ingredients from Campania are able to earn a place on top our pizza.
Our HistoryThe restaurant, pizzeria and cocktail bar are born from the idea of three young entrepreneurs from Asti. After travelling between Brazil, United Stated and United Kingdom decided to come back home and give life to their idea. From the study of local raw ingredients to the experience and knowledge of the best prime cuts from the Americas, VicoloBattisti was born.
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