If you find yourself hungry for “good pie” in Alba and are a fan of expertly crafted pizza made with locally sourced ingredients, go get a table or sit at the bar, both are likely to be buzzing with activity on any given evening. The ovens are cranking out the pizzas, made of dough composed of the artisanal flours of chef/baker and miller, Fulvio Marino. Over the winter, a friend from Milan and I stopped in on a Saturday night, and the place was hopping, due in no small part to the pizzas, which seemed to have a light, airy quality that was a perfect vehicle for the fresh toppings. We devoured two pies: a CAPRICCIOSA (tomato, fiordilatte, artichokes, ham, Taggiasca olives and mushrooms) and a DOPPIA MORTADELLA E STRACCIATELLA (stuffed pizza with mortadella and stracciatella with salsa verde). They were the best pizza this American has ever tasted. The wine list is not large, but filled with excellent producers and values, like the Giacomo Borgogno & Figli Langhe Nebbiolo ‘No Name’ 2020. At 45 Euros, for the very-Barolo-like drinking experience in every way, a beautiful wine at a fantastic price, this would cost 3 to 4 times as much on a wine list in the US. Other similarly strong wines are on the menu. The happy vibe in the room, a controlled sort of bustling, is welcoming and as good for the heart as the pizza is for the belly. This restaurant is a winner.
