Pizza baked in a wood-fired oven
Neapolitan-style dough, thin at the centre with a soft, fragrant crust, made with organic flours from Italian grains and topped with top-quality ingredients
What visitors voted
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Dining · Maiolati Spontini (AN)
Wood-fired pizzeria and tempura kitchen in Maiolati Spontini
Eccellenza Italianacertificata 2026–2027
Read on
The place
Libero Arbitrio is a pizza restaurant in Maiolati Spontini that combines tradition with quality ingredients. The pizzas, baked strictly in a wood-fired oven, are made with organic flours from Italian grains and undergo a long leavening process to ensure maximum digestibility. The menu also features fried dishes prepared daily using the tempura technique, with selected flours and sparkling water. The kitchen stands out for its attention to raw materials and its selection of craft beers.
At the table
In Maiolati Spontini, in the heart of the Marche, Libero Arbitrio combines Neapolitan pizza-making tradition with close attention to local ingredients.
Why you can trust it
LIBERO ARBITRIO 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
LIBERO ARBITRIO 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
Neapolitan-style dough, thin at the centre with a soft, fragrant crust, made with organic flours from Italian grains and topped with top-quality ingredients
Prepared fresh daily using the tempura technique, with selected flours and sparkling water for a light, crisp fry
A range of craft beers chosen to pair with both pizzas and fried dishes, with careful attention to balanced combinations
The figures
What visitors say
«Neapolitan-style pizzas, the dough isn't heavy and the toppings are top quality.»
«Pizza thin at the centre, very well topped, with a soft but not chewy crust... fragrant! Also very digestible.»
«Speed, recommendations, service, location, pizza, beers, price, kindness. To this day I think it's the best place in the area.»
«Very welcoming place, excellently run. Delicious pizza and great craft beer.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The pizza dough uses exclusively flours from organically grown Italian grains, selected for their quality and sensory characteristics.
The dough undergoes a long leavening process that ensures maximum digestibility and full aroma development, following Neapolitan tradition.
Baking is done strictly in a wood-fired oven, a method that gives the pizza its fragrance, soft crust, and characteristic golden colour.
