Pizza tradizione romana
The classic thin and crispy Roman-style round pizza, made with pasta madre dough and baked in a wood-fired oven. Every pizza is born from Alessia's care and attention.
Dining · Bevagna (PG)
Pizzeria con arte bianca e forno a legna nel borgo medievale di Limigiano
Eccellenza Italianacertificata 2025–2026
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The place
Il Vicoletto del Gusto is located in Piazza San Michele, in the medieval hamlet of Limigiano, a village of Bevagna. Alessia and Daniele carry forward a precise vision of the baker's art: pasta madre, long fermentation, and wood-fired baking for the classic thin and crispy Roman-style round pizza. The sourcing of ingredients favours the excellences of the Umbrian territory and small Italian producers with a short supply chain. The summer garden looks out onto the abbey, where time is marked by the sound of the bells.
In the medieval hamlet
Il Vicoletto del Gusto was born from the vision of Alessia and Daniele in the medieval hamlet of Limigiano, a small village in the municipality of Bevagna.
Why you can trust it
IL VICOLETTO DEL GUSTO PIZZERIA 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
IL VICOLETTO DEL GUSTO PIZZERIA 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 mapOn the menu
Services and features
The classic thin and crispy Roman-style round pizza, made with pasta madre dough and baked in a wood-fired oven. Every pizza is born from Alessia's care and attention.
A selection of gourmet pizzas that showcase the excellences of the Umbrian territory and the finest Italian ingredients, with a choice of bases including Marrazzo tomato pulp, Paglione yellow tomato, or fiordilatte.
The menu offers starters from the kitchen, pastries, and fried preparations that round out the offering of the baker's art.
Sweet baked goods made by Alessia's hands, to end the meal with the preparations of the baker's art.
The figures
In the making · The baker's art
The dough is born from the tradition of working flours with pasta madre and long fermentation, for a digestible and fragrant pizza baked in a wood-fired oven.
The flours come from the Fagioli mill, through the OIRZ supply chain: 100% Italian soft wheat with zero pesticide residue, grown by 95 Umbrian farmers with guaranteed traceability and mycotoxin content less than half the legal limits.
The selection of raw materials favours the Umbrian territory, Italian excellences from small producers with a controlled short supply chain, and seasonal products.
The venue has a summer garden overlooking the abbey, where guests can dine in the atmosphere of the hamlet with the sound of the bells marking time.
Images
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