Pizza with seventy-two-hour proofing
The dough rests for three days, ensuring a light, soft texture, easier digestibility, and a rich, complex flavour. Baking in the wood-fired oven gives the pizza its distinctive character.
Dining · San Martino Al Cimino (VT)
Osteria and pizzeria with wood-fired oven and traditional cuisine in the medieval village of San Martino al Cimino
Eccellenza Italianacertificata 2025–2026
Read on
The place
In the heart of the medieval village of San Martino al Cimino, on Piazza del Duomo, Osteria Sammartinese Da Saverio has upheld a family tradition spanning two generations for over forty years. The pizza, baked strictly in a wood-fired oven, is made from a dough that proofs for seventy-two hours, ensuring lightness, digestibility, and a rich, complex flavour. Alongside the pizzas, the kitchen offers traditional local dishes prepared with regional ingredients. Particular attention is given to coeliac guests, with gluten-free pizzas baked in a dedicated oven.
At the table
For over forty years, Osteria Sammartinese Da Saverio has upheld a family tradition spanning two generations in the heart of the medieval village of San Martino al Cimino.
Why you can trust it
Osteria Sammartinese Da Saverio 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
Osteria Sammartinese Da Saverio 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
The dough rests for three days, ensuring a light, soft texture, easier digestibility, and a rich, complex flavour. Baking in the wood-fired oven gives the pizza its distinctive character.
Pizzas for coeliac guests are baked in a separate oven, away from any source of contamination, preserving the traditional taste of the dough prepared according to the house recipe.
First courses, mains, fried specialities and desserts prepared according to regional recipes, showcasing local ingredients with generous portions and an artisan care that respects the pace of tradition.
The figures
What visitors say
«Ogni volta che torniamo in zona è una Tappa Obbligata per chi vuole mangiare pizza o altro (primi, secondi, Fritti e Dolci) senza Glutine. L'ambiente è accogliente e conviviale, così come chi lo gestisce.»
«Un locale storico della zona, gestito a conduzione familiare,si respira aria di casa e la cucina è ottima e con porzioni davvero abbondanti,in questo locale troverete sostanza e professionalità.»
«Da Saverio ho mangiato una pizza senza glutine da capolavoro, impasto fatto in casa superlativo. La gentilezza e la passione per la cucina di Saverio e famiglia è impagabile.»
«Ambiente familiare più che cordiale ed accogliente. Difficilmente si incontra una gestione così affabile e cortese. Menù gustoso e abbondante.»
Reviews appear in the language each guest wrote them in.
In the making · The oven
The pizza dough rests for three days, a process that transforms its structure, making it more digestible and giving it flavour and complexity.
Baking in the wood-fired oven gives the pizza a soft texture and a flavour that only the heat of the flame can provide, preserving the artisan tradition.
A second oven, reserved exclusively for gluten-free pizzas, ensures no contamination occurs and allows coeliac guests to enjoy an authentic pizza in complete safety.
