Verdesalvia is located in the heart of Pavia’s historic center, in a small crossroad of Corso Garibaldi that ends in the piazza home to the famous Basilica di San Michele Maggiore. From spring to autumn, it's possible to enjoy the piazza’s peacefulness, while tasting an aperitif among aromatic herbs or dining outside on a table with 40 seats where conviviality and sharing meet history.
The entire Verdesalvia concept is centered on the research of the best Italian ingredients: organic products, DOP and IGP, selected from what the territory, the plentiful vegetable garden, and the sea offer season to season. Tradition is never denied but, if vegetables are the undisputed protagonists of Verdesalvia's pizzas, it is from the sea that some of the most surprising inspirations originate.
If you think you know pizza and have tasted them all, if you are sure that it would be impossible to still surprise you, well you haven't tasted Verdesalvia's gourmet pizza. Motivated by his love for the art of bread-making and guided by a passion for simple foods (mantras he shares with his friend Christian), Fabrizio Tassara has reinterpreted the traditional concept of pizza thanks to a "secret" dough developed through years of research and experimentation.
A harmonious and bright establishment, with original painted vaulted ceilings and natural elements in its interior, Verdesalvia has a "Shabby Chic" style and is furnished using imagination and creativity. The ambient comprises a main room with 40 seats, a smaller more intimate room for 8, and the long external table with an additional 40 seats.
As an alternative to the wide pizza selection, the menu includes some "must haves" like the chickpea flour flatbread with Albenga artichokes and the Pizzate (Recco-type focaccias) with Piennolo cherry tomato sauce. Spusé cheeses, rice in a bottle, pancake, cheesecakes, tartars, carpaccios, véloutes, and salads complete a rich and "off- menu" for all tastes.
If you think you know pizza and have tasted them all, if you are sure that it would be impossible to still surprise you, well you haven't tasted Verdesalvia's gourmet pizza. Motivated by his love for the art of bread-making and guided by a passion for simple foods (mantras he shares with his friend Christian), Fabrizio Tassara has reinterpreted the traditional concept of pizza thanks to a "secret" dough developed through years of research and experimentation.
Verdesalvia is located in the heart of Pavia’s historic center, in a small crossroad of Corso Garibaldi that ends in the piazza home to the famous Basilica di San Michele Maggiore. From spring to autumn, it's possible to enjoy the piazza’s peacefulness, while tasting an aperitif among aromatic herbs or dining outside on a table with 40 seats where conviviality and sharing meet history.
A harmonious and bright establishment, with original painted vaulted ceilings and natural elements in its interior, Verdesalvia has a "Shabby Chic" style and is furnished using imagination and creativity. The ambient comprises a main room with 40 seats, a smaller more intimate room for 8, and the long external table with an additional 40 seats.
The entire Verdesalvia concept is centered on the research of the best Italian ingredients: organic products, DOP and IGP, selected from what the territory, the plentiful vegetable garden, and the sea offer season to season. Tradition is never denied but, if vegetables are the undisputed protagonists of Verdesalvia's pizzas, it is from the sea that some of the most surprising inspirations originate.
As an alternative to the wide pizza selection, the menu includes some "must haves" like the chickpea flour flatbread with Albenga artichokes and the Pizzate (Recco-type focaccias) with Piennolo cherry tomato sauce. Spusé cheeses, rice in a bottle, cheesecakes, tartars, carpaccios, véloutes, and salads complete a rich and "off- menu" for all tastes.
Finally has arrived
Naturally fermented vegetable charcoal dough, steamed chestnuts, crispy bacon, dehydrated apple and popcorn.
... and until 18th of April
Come see us for lunch or dinner and try to guess the four ingredients that inspired our Chef in the creation of the special pizza of the next season. Starting from 19th of April, find out if you guessed right on this page or on our socials and come to taste it as our guest.
Fabrizio Tassara was born in Rapallo (Liguria) and began his career in a small bakery in Pavia where he moved to at the age of 24 to start his first business specializing in typical Liguria products (such as the chickpea flour flatbread and Recco flatbread). The balanced marriage between experimental cuisine, flavor combinations, and contrasts and sophisticated pizza dough —exclusively prepared by hand, with a yeast culture and fermented for 12 hours — has delivered and featured Verdesalvia on the pages of important culinary magazines.