ristorazione — Mogliano Veneto · Veneto
In Mogliano Veneto, along Via Matteotti, Ermal Daupi has brought Roman-style pizza in teglia (pizza by the slice, baked in trays) into the heart of Veneto. A precise bet: years in dining distilled into a format that puts the dough at the centre and conviviality all around it.
Crossing the threshold of Tortuga 2.0 is already enough to understand the project: after years in dining, Ermal Daupi chose to bet on a precise, recognisable format, Roman-style pizza in teglia, carrying it from his native territory all the way to Northern Italy. A clear idea, built up over time, that tells its own story before you even sit down.
The counter is the heart of the scene: the trays on full display, the light doughs rising patiently, the generous toppings changing with the season and with imagination. Here the pizza is chosen by eye, as Roman tradition dictates, and every slice is already a promise of what the oven has done.
In the kitchen the pace rarely lets up: from Tuesday to Sunday, morning and evening, with a break only on Monday lunchtime. Among the house specialities, the Baciata ("kissed", two bases baked separately and then joined) speaks to the technical care that sets Tortuga 2.0 apart from a simple pizza-by-the-slice shop.
Discover the menu, opening hours and the full range at Tortuga 2.0 in the complete page: the right teglia is waiting for you.
