The Philosophy
Luppolo e Grano is conceived as a cosy refuge, where guests can immerse themselves in an extraordinary culinary experience. The ambience is warm, modern, bright and inviting, perfect for convivial moments.
The space is designed with an open layout, which promotes a social and dynamic atmosphere. The décor cleverly combines tradition and contemporaneity, creating a fascinating contrast. The large wood-fired oven, the beating heart of the pizzeria, is clearly visible from the room, allowing guests to witness the magic of cooking.
The menu celebrates the flavours of the land, with fresh and genuine ingredients. There is no shortage of vegetarian and vegan options, made with seasonal vegetables grown in the gardens of local producers.
Each season brings with it new creations: in winter, pizzas with rich, enveloping flavours, such as speck and melted cheese; in summer, fresher and lighter options, with basil and cherry tomatoes.
At Luppolo e Grano, every pizza tells the story of the mountains: a perfect mix of passion, tradition and quality.
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Call or write to us on Whatsapp at +39 351 6880827
Please note that pets are not allowed inside the premises.
Closing day: TUESDAY
The Dough
For the dough of our pizzas, with a 72-hour rising time, we use a part of wheat cultivated naturally by Grains d’Hauteur in the fields located in Val d’Ayas between 1000 and 1800 m above sea level and ground in its own mill.
The Mozzarella
Fiordilatte and stracciatella di burratina are produced daily with the milk of Valdostana cows of the ‘Pezzata Rossa’ breed, in summer in the mountain pastures of Estoul and in winter in the stables of the Peretto farm.
