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Contemporary artisanal Italian pizza

Luigi, Nicola and Fabio, 3 generations, 3 stories, 3 backgrounds united by the same passion for good food and especially for pizzas, they decided to team up and open a restaurant where the ever-casual pizza is enanched and finds a new identity and style.

At Veratti –casual gourmet- we draw from the Italian tradition of pizza making and we explore new grounds of leavening, revalue old varieties of whole flours and pair crisp or soft dough with selected ingredients from small producers and organic farmers.

The environment is casual and welcoming. Clean lines emphasize the simplicity of the offer, and the combination with warm and natural materials highlight the strong link with nature and the rich complexity it can offer.

What we offer

At Veratti -casual gourmet- all our different types of dough are obtained from sourdough and long hours (min 36-48h) of leavening. We only use stone-ground whole wheat flours which give the typical rich aroma of baked bread, whilst the ingredients and toppings are from selected producers from SLOW FOOD presidiums, organic farmers or expert artisans. Along with the different styles of pizzas, we serve local craft beers, organic and biodynamic wines, light aperitifs and homemade desserts. The place itself is the right fit for everyone’s needs and wants: there’s a “comfort area” where to rest and enjoy our menu with table service from our staff and there is also the quick, informal, “grab ‘n go” or “grab ‘n stay” counter where pizzas are displayed and served directly.

The Blade
Crisp
Double croust
Nuvola gourmet
Classic
Solograno&Bread
Download PDF Menù

I nostri impasti

Per i nostri impasti utilizziamo solo pasta madre viva, lievitazione naturale e farine 100% Italiane da agricoltura integrata macinate a pietra. Ogni impasto è infinte esaltato da cotture e guarnizioni uniche.

The Blade
Crisp
Double croust
Nuvola gourmet
Classic
Pane
Download PDF Menù

Our doughs

The blade

Sourdough and stone ground organic Italian flours make a 50cm long “blade” of pizza, baked to perfection directly on the oven stone plate. The result is a soft and well leavened dough with a crunchy bottom. The garnishing is laid on top of the pizza for the outmost tastiness. It is served at the counter in slices and priced by weight or served at the restaurant as a whole.

Leavening: hybrid of sourdough and brewer’s yeast

Baking: direct on oven stone plate

Service:
served as a whole at the restaurant (for 2pp) or in slices at the counter

Crisp

Sourdough, stone ground organic Italian flour baked in a tray for a crunchy feel to this exceptionally light dough. The garnishing is laid on top for the right balance between crispiness (of the dough) and tenderness (of the toppings)

Leavening: hybrid of sourdough and brewer’s yeast

Baking: in baking trays

Service: served sliced both at the counter and at the restaurant

Double croust

This dough is made mixing different stone ground soft wheat flours that maintain the bran and the seed of the wheat for a rich aroma and a high level of nutrients. It is then baked in tray, cut through the middle and stuffed with the garnish to obtain an extraordinary grainy flavor and crunchiness throughout.

Leavening: hybrid of sourdough and brewer’s yeast

Baking: in baking trays

Service:
served sliced both at the counter and at the restaurant

Classic

100% sourdough with strict control of the fermenting temperature and long hours of leavening give our classic rounded pizzas their well-know thick crust and the unmistakable aroma of freshly baked bread. The classic taste, just as it should be.

Leavening: 100% sourdough

Baking: direct on oven stone plate

Service:
round - served as a whole

Nuvola gourmet

It is characterized by a well hydrated and leavened dough, which is then STEAM BAKED to foster its thickness and extreme softness. Finally, the process requires a last minute baking in the static oven to develop its proverbial external light crispiness whilst ensuring the the pizza stays thick and soft. After baking, the pizza is sliced in 8 pieces and on each slice fresh garnish of choice is placed.

Leavening: hybrid of sourdough and brewer’s yeast

Steam baked

Service:
served sliced in 8 and garnished after baking

Solograno

The name itself means: “onlywheat”. That is because there is NO YEAST added for this style of round pizza. Similar to the Classic pizza in shape, it is leavened using only the yeast that is naturally present in the flour through a process called idrolysis. The result is a dough rich in nutrients that carries a distinctive aroma of wheat.

Leavening: No yeast added

Baking: directly on the oven stone plate

Service: round - served as a whole

Bread and akin

At Veratti we love to bake and we love to master our sourdough. This is why we make different types of bread, crackers, breadsticks and much more. The dry products, such as breadsticks and crackers, are made with whole wheat flour and no yeast, whilst our bread loaves feature our sourdough and a mix of whole and soft flour, antique varieties of wheat, and different cereals. They continue to taste great for many days after baking and can be regenerated easily in the in oven to restore its original crunchy crust and intensify its aroma.

Leavening: hybrid of sourdough and brewer’s yeast

Baking: directly on the oven stone plate

Service:
priced by weight

Cakes and sweet leaveneds

Sourdough is not only dedicated to salted products, but all its beneficial effects can be brought also to dessert, cakes and sweet leaveneds. At Veratti we bake with sourdough traditional Panettone, Colomba, sweetpizza, plumcakes and more. The results are really soft and light cakes, with a high level of digestibility, denoted by intense aromas and taste.

Leavening: hybrid of sourdough and brewer’s yeast

Baking: according to the cake

Service: wrapped

Where we are

VERATTI
Casual Gourmet

Via Carlo Giuseppe Veratti, 11
21100 Varese 

For any questions and bookings:
Phone: 0332-1690034
booking@veratti.info

Opening hours:
Monday: closing
Tuesday: 11.30 - 14.45 | 18.30 - 23.00
Wednesday: 11.30 - 14.45 | 18.30 - 23.00
Thursday: 11.30 - 14.45 | 18.30 - 23.00
Friday: 11.30 - 14.45 | 18.30 - 23.00
Saturday: 11.30 - 15.00 | 18.30 - 23.00
Sunday: 11.30 - 15.00 | 18.30 - 22.30

Work with us: info@veratti.info