Ristorante Pizzeria Le Giare

Some pizzas are ordered almost without thinking. Others make you stop and choose your dough, discover the ingredients and perhaps try something new. At Le Giare in Pozza di Fassa, pizza is taken seriously – the result of a journey that begins with the dough and continues through every ingredient and combination.

The pizzeria’s story goes back to 1993, when the Originale Le Giare was created, the house’s signature dough. Since then, it has been joined by other styles designed to offer different interpretations of pizza. There is Terre Vive Bio, made with Italian organic stone-ground flour and left to ferment for at least 72 hours; the Originale Le Giare, with 48 hours of fermentation; and Pizza Pala, another long-fermented dough. There is also a gluten-free option.

You can taste the difference from the very first bite. Each dough is carefully developed to be light, crisp and easy to digest, providing the perfect starting point for a menu that ranges from timeless classics to more creative combinations.

And this is where Le Giare’s connection with the mountains comes through. Carefully selected cured meats, cheeses and other ingredients, preferably local and organic, meet products sourced from across Italy. Alongside a classic Margherita, you can discover combinations featuring Puzzone di Moena, Trentingrana, chanterelle mushrooms, porcini, bresaola and speck, bringing together the flavours of the Dolomites and a more creative approach to pizza.

Some of the house pizzas express this philosophy particularly well. Sottobosco combines pancetta, Trentingrana, porcini mushrooms and black garlic; Punta Vallacia brings together chanterelle mushrooms, bresaola and Trentingrana; while Buffaure pairs mushrooms with a selection of local cheeses. For those who prefer Mediterranean flavours, there are also pizzas featuring burrata, Cantabrian anchovies and buffalo mozzarella from Campania.

The research continues today with the addition of Neapolitan-style pizzas, made with a soft dough, a high, airy crust and a quick bake at high temperature. Another interpretation of pizza, adding a new dimension to the pizzeria’s already varied approach.

The result is a menu that lets everyone find their own kind of pizza: a traditional recipe, an organic wholemeal dough, pizza alla pala, a Neapolitan-style pizza or a more creative creation. There are also options for different dietary needs, including gluten-free dough and lactose-free mozzarella.

Ultimately, this is what makes Le Giare distinctive: there is no single idea of what pizza should be. Instead, there is a constant desire to experiment, built around a simple belief. Good dough needs time, quality ingredients and someone who knows how to turn them into something worth sharing.

In Pozza di Fassa, since 1993, that pizza has continued to tell a story of research, passion and the desire to bring something genuinely good to the table. And somewhere between one dough and the next, the Dolomites find their place on the pizza too.