The story of Osteria della Pizza began when Michele was still a child, fascinated by his grandmother’s cooking, homemade bread, and the warmth of the ever-burning fire. He began gaining experience at local and renowned pizzerias in Veneto and Treviso, attending advanced training courses, and enjoying experimenting with the “ideal” dough. Then came the opportunity to realize his dream: managing an old farmhouse surrounded by vineyards in the heart of the Motta di Livenza countryside in the province of Treviso.

After a lengthy restoration that preserved all the farmhouse’s original details, Michele was ready to create “his” osteria, a place that embodies the beauty and values ​​of traditional Venetian osterias, with one special feature: an open kitchen featuring a large wood-fired oven. Thus, in 2021, Italy’s first Osteria della Pizza was born.

Here I wanted to recreate the atmosphere of my grandparents’ house, a place of the heart where everything flowed slowly, just like my leavening, because what is beautiful and good requires the right amount of time to be created.

(Michele Basso)

The Secret Touch: Mamma Lina’s Aesthetics

The beauty of the spaces is enhanced by Signora Lina, Michele’s mother. With the help of antique dealer friends, Lina curates the restaurant’s décor every week, making Osteria della Pizza one of the most beautiful pizzerias in Italy.
• The exterior and the portico: a charming winter garden in the cold seasons that transforms into a romantic outdoor area in the summer.
• The Main Room: located in the old stable, where the beating heart is the large wood-fired oven in the open kitchen.
• The First Floor: a lounge with large windows overlooking the rows of vines.
• The Private Rooms: two intimate spaces for dinners and private parties.
• The Details: reclaimed furniture, vintage artwork, and floral decorations that follow the rhythm of the seasons.

Michele Basso: The Master of Dough

What makes it one of the best pizzerias is Michele’s incredible passion, which has transformed an ancient craft into an art form and a laboratory of flavors and leavening.

His pizza is the result of a balance between hydration, temperature, and selected flours—in collaboration with Molino Paolo Mariani and Molino Quaglia—to obtain the most digestible and flavorful dough possible, with a crust as light as a cloud and as crispy as freshly baked bread.

Raw Materials and Oenological Alchemy

The ingredients are selected according to seasonality and the best producers:
1. Dairy Products: Selected Fiordilatte di Andria and DOP buffalo mozzarella, delivered daily.
2. The Garden: Vegetables that respect natural cycles, such as the L’Oro del Vesuvio tomato, often enhanced with homemade fermentations.
3. Raw Meat Excellence: Niche cured meats such as Bonfatti Slow Food mortadella or capocollo di Martina Franca, added raw to preserve their aromas.

The wine list was created in collaboration with Christian Maitan, Italy’s Best Sommelier by the Italian Sommelier Association (AIS) in 2023, who has created the perfect pairings for Michele’s pizzas, allowing you to indulge in the flavors of a pizza and bubbles or a tasting of Pinot Noir.

The menu also features an oil and vinegar list, so you can discover the perfect pairing, from the intensely fruity Il Calancolle from Tenuta Sereni in Emilia Romagna to the lightly fruity Titone Bio from Sicily.

The Must-tries

In addition to the timeless Margherita DOP and Bufala, the experience becomes signature with:
• Padellino Petrilli: with peeled tomatoes, Campanian buffalo mozzarella DOP, and basil oil.
• Parmigiana: with peeled tomatoes, fior di latte, fried eggplant, 24-month-aged parmesan, and candied cherry tomatoes.
• Sicula: with peeled tomatoes, Apulian burrata stracciatella, Cantabrian anchovies, Pantelleria PGI capers, Taggiasca olives, and Pantelleria PGI oregano.

The Perfect Experience

Order an Americano cocktail in the winter garden overlooking the vineyards, then enjoy a pizza and a peaceful moment where good things are made just as they once were, with family care, passion and love. This is strictly during the week when the pace of the Osteria della Pizza slows down and you can visit all its wonderful rooms.

The Secret

Upon entry, the majestic wooden counter looks like it’s been part of the building for centuries. In reality, it’s a treasure trove of reclaimed materials discovered in a disused farmhouse in the Treviso area, dismantled and repurposed to welcome guests with the warmth of times past.

Useful Info

Osteria della Pizza
Via Callalta Capoluogo 52
31045 Motta di Livenza, Treviso
Tel. +39 0422 768488

Appetizers to share: from €5 to €22
Small pan: from €16
Pizzas: from €9