Pizza tipo pinsa romana
Dough leavened for 90 to 96 hours, thin and crisp, with classic ingredients and creative proposals including original flavours
Dining · Avigliano Umbro (TR)
Bar and pizzeria in the historic centre of Avigliano Umbro, with long-leavened dough
Eccellenza Italianacertificata 2025–2026
Read on
The place
In Piazza del Teatro, in the heart of Avigliano Umbro, Bar Pizzeria del Teatro brings together tradition and quality in a family-run place. Pizza is the strong suit: dough leavened for up to 96 hours, pinsa romana style, thin and crisp, with toppings ranging from classics to creative proposals. Attention to intolerances with gluten-free and lactose-free options. From breakfast with fresh sweet and savoury bakes, to aperitivo with artisanal cocktails, through to dinner with pizzas served at the table or to take away.
At the table
Bar Pizzeria del Teatro stands in Piazza del Teatro, in the historic centre of Avigliano Umbro, a point of reference for the local community and for visitors to the Umbrian village.
Why you can trust it
BAR PIZZERIA DEL TEATRO is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
BAR PIZZERIA DEL TEATRO is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Dough leavened for 90 to 96 hours, thin and crisp, with classic ingredients and creative proposals including original flavours
Topped with pumpkin cream, provola cheese and pancetta, among the specialities that express the house's imagination
Gluten-free and lactose-free pizzas, prepared with care for those with food intolerances
Cakes, croissants, pizzas and focaccia baked fresh every morning
A selection of cocktails prepared for the aperitivo
House-made tart to round off the meal
The figures
What visitors say
«The pizza is thin, crisp and well-topped, with classic ingredients but also original flavours. The tart is excellent to finish too.»
«The dough, leavened 90-96 hours according to the owner, comes out delicate and made in the pinsa romana style. Very well and imaginatively topped.»
«The dough is light and crumbly. They also pay attention to those with intolerances, both gluten and lactose. The owners are very warm.»
«Excellent breakfast, sweet or savoury, with cakes, croissants, pizzas and focaccia baked fresh every morning. The cocktails are excellent too.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The dough rests for 90 to 96 hours, a time that makes it light, crumbly and delicate on the palate
The pizza is prepared according to the pinsa romana technique, which guarantees a thin, crisp base
Baking takes place in the wood-fired oven, for a well-topped, fragrant pizza
The takeaway service allows the pizzas to be enjoyed at home too