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Our place, was born in Malo in 1996 and represents the evolution of a takeaway pizza place which we decided to revolutionise after twenty years. The new name is ARTISTA- when food becomes art-which perfectly expresses our creative passion starting from the style we were inspired by during the restoration. Why "ARTISTA"? We chose "Artista" as a brand because, in ancient times, this was the name of those who practiced alchemy. The artist was in fact the one who practiced the refining of materials in order to create the Philosopher's Stone. A pizza chef or a chef actually follow a similar process: as matter of fact, through their ability, they manage to turn the food into something more refined and artistic. Sustainability So we started to plan our seating area. We only used eco-friendly materials, from the design concept to the practical realization, and we decided to involve several local artisans in order to support local economies. In our new room, at first you can see the tables designed by ourselves with legs in crude iron and weldings in view, and then discover the attractive wooden chairs made from raw spruce derived from the intelligent reuse of the pallets of our suppliers. These are only small steps in a local reality, but still a beginning in order to reduce the environmental impact. And Design In the design of our seats you can recognize the art described by the Platonic solids, designed by Leonardo da Vinci for Luca Pacioli in his famous work "De divina proportione", published in June 1st, 1509 . They represent an important basis to welcome and encourage brilliant conversations between (and with) our clients. Moreover on the room walls, you will see the beautiful vertical garden project, custom-built with an automatic irrigation system that allows the green to grow in direct contact with you. Food On the menu you will find our three proposals for pizza, burgers and kebabs. Our pizzas, as well as our bread for burgers, are made exclusively by us following a recipe especially designed in order to enhance the flavours of the raw materials. Our pizza doughs range from classic Vicenza dough to the special Neapolitan one. The latter is obtained through a slow maturation at a high level of hydration of the dough, in order to grant the softness and fragrance of the edges that will delight your palate. We also have exclusive doughs with Marano cornmeal, Kamut, and whole-wheat flour. This is all possible thanks to our special mother yeast, fed with the dew we collect during specific days of the year which coincide with the solstices and equinoxes (HERE you will find the albums of the various harvests) following the modus operandi of the alchemists in " via del cinabro ". For our burgers we only use the best cuts of beef, in order to guarantee the right balance of flavours contained in every specific size. We also have a version for those who are intolerant to gluten by replacing the bread with a wrap made of lettuce leaves. Our kebab is made with great care to ensure a high quality and it is made exclusively from certified meat of chicken and turkey. Our vegetables are always fresh cut and our sauces are created according to our own recipe using only the best mayonnaises on the market. Sweets Finally, every weekend, we make delicious muffins of various flavours: from berries to wild blueberries, from apples and cinnamon to those stuffed with Nutella and Rocher ganache. What else ... we look forward to sharing our passion for food and art with you. See you soon!
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