Pizze al forno a legna
The homemade dough, left to rise and baked in the wood-fired oven, produces pizzas with a crisp crust and a soft heart. Among the offerings, the Margherita with melting mozzarella and fresh basil.
Before you go on
This site uses only what it needs to work: the language you choose, access to the members' area, and anonymous counts that tell us whether the search is answering well. For advertising campaigns we ask your permission, and without a yes nothing starts. See the full list.
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Dining · Colmar
Artisan pizzeria and Salento cooking in the heart of Alsace
Eccellenza Italianacertificata 2026–2027ID 27002
Read on
The place
LA PIGNATA SALENTO brings the authenticity of southern Apulian cooking to Colmar. Between pizzas baked in a wood-fired oven with homemade dough and dishes from Salento tradition, the restaurant offers a gastronomic journey uniting the sea and land of Southern Italy. The family-run management ensures a warm welcome, where every dish follows the original recipes handed down through generations.
The origins
LA PIGNATA SALENTO was born from a passion for Southern Italy, that land stretched between the Adriatic and the Ionian Sea where cooking is rooted in a farming and seafaring culture.
Why you can trust it
LA PIGNATA SALENTO 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.
Images
10 images · swipe
In the kitchen
Services and features
The homemade dough, left to rise and baked in the wood-fired oven, produces pizzas with a crisp crust and a soft heart. Among the offerings, the Margherita with melting mozzarella and fresh basil.
Ravioli filled with truffle, ricotta and spinach ravioli, gnocchi salento, spaghetti alla bolognese and alla carbonara in the Italian tradition. The cooking respects the timing that perfection demands.
The creamed rice welcomes the flavours of the sea in a rich preparation recalling the coastal cuisine of Salento.
The veal escalope, cooked according to the Salento tradition, brings the land into the restaurant's offering.
Fresh tomatoes, creamy burrata and basil make up this salad celebrating Mediterranean flavours.
An artisan selection of Italian cured meats served with warm bread.
The selection of red, white and sparkling wines is imported directly from Italy and includes Lambrusco and Pinot Grigio.
The figures
What visitors say
«A genuine Italian pizzeria!!! The best pizza I've ever had outside Italy! Very courteous and friendly staff, they welcome you straight away with typical Italian warmth.»
«Finally a real Italian restaurant. In Colmar, the chef is from Puglia and it shows in everything.. pasta cooked to perfection, very warm, just outside the old town but well worth it»
«The pizzas were truly delicious, with a flavourful, well-risen dough.»
«We were at this restaurant tonight, we had the pizza, it was superb, soft and light dough. The owner is a very kind person.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The pizzas are baked in the wood-fired oven according to Italian tradition, a method that guarantees a fragrant crust and a soft dough. The long rising time produces a light, airy result, characteristic of Neapolitan-style pizza.
The pasta is made fresh every day in the restaurant's workshop. Filled ravioli, gnocchi and long pasta shapes come from artisan work that respects the timing and gestures of Salento tradition.
Every dish is inspired by the authentic preparations of Salento cuisine, following the original recipes of a territory that expresses the character of a land between two seas. From land to sea, every ingredient tells the culinary story of Southern Italy.