Certified Neapolitan pizza
Marinara with Traditional Speciality Guaranteed status and extra Margherita napoletana, ISO certified, prepared according to Neapolitan tradition
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Dining · Chamonix-Mont-Blanc
Italian restaurant and certified Neapolitan pizzeria in Chamonix-Mont-Blanc
Eccellenza Italianacertificata 2026–2027
Read on
The place
In the heart of Chamonix-Mont-Blanc, Casa Valerio I Fratelli is a family-run Italian restaurant led by Valerio Commazzetto, vice world champion in pizza making, and his son Marco, himself a vice world champion. The restaurant has earned ISO certification for Neapolitan pizza, the first in France and third in the world. The kitchen offers Italian specialities made in house with carefully selected ingredients: fresh vegetables, meat aged for sixty days, sea fish, and biodynamic flour from responsible farming. The menu features certified Neapolitan pizzas, fresh pasta, and a cellar holding around twelve thousand bottles, from grands crus to wines from local producers.
At the table
Casa Valerio I Fratelli brings Italian tradition to Chamonix-Mont-Blanc through a family-run restaurant that combines pizza craftsmanship with regional cuisine.
Why you can trust it
CASA VALERIO I FRATELLI 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
CASA VALERIO I FRATELLI 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
Marinara with Traditional Speciality Guaranteed status and extra Margherita napoletana, ISO certified, prepared according to Neapolitan tradition
Selected meat aged for sixty days
Sea fish, wild caught rather than farmed
Bread prepared fresh every day at the restaurant
The figures
In the making · The work
Fresh vegetables, meat aged for sixty days, sea fish rather than farmed, and biodynamic flour from responsible farming
Every dish is made in house, including the bread prepared fresh each day at the restaurant
During the low season, forty-hour courses from Monday to Friday for classic pizza, and three-day courses for gluten-free, wholewheat, pala-style, focaccia and bread making