Ristorante Pizzeria del Porto

The culinary journey at Ristorante Pizzeria del Porto begins with the 'Tris di Lago,' a masterclass in regional preservation featuring sardines in saor and pike in sauce. The aroma of Garda citrus permeates the marinated shrimp carpaccio, where the acidity of the fruit balances the creamy richness of Apulian burrata in Torri del Benaco. Transitioning to the wood-fired oven, the pizza dough—crafted from stone-ground Type 1 flour and subjected to a 36-hour natural leavening—emerges with a distinct scent of toasted bread and a light, crunchy texture. Topped with 24-month aged Parma ham and San Marzano D.O.P. tomatoes, it exemplifies technical restraint. For the main course, seared scallops rest upon a vibrant pea cream, finished with the earthy depth of shaved truffle. The experience concludes with a silken tiramisu, its layers offering a delicate interplay of espresso and mascarpone.