Pizza dal forno a legna
Available in classic versions and original combinations, every pizza passes through the wood-fired oven. Direct cooking gives the dough a texture that is difficult to achieve with other methods.
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Dining · Pontoglio (BS)
Ristorante pizzeria dal 1989 sulle rive dell'Oglio a Pontoglio
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The place
Since 1989 Ristorante Pizzeria Prati Verdi has stood in Pontoglio, in a striking setting on the banks of the Oglio river. The menu ranges from traditional Brescia cuisine, with casoncelli prepared in different versions, to pizzas cooked in the wood-fired oven. In summer, the spacious outdoor seating area set in greenery welcomes guests into a relaxing setting.
Since 1989
Opened in 1989 in Pontoglio, in a green area overlooking the Parco Oglio, the restaurant has been run by the Minelli family since 1994.
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Location
Ristorante Pizzeria Prati Verdi 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
Available in classic versions and original combinations, every pizza passes through the wood-fired oven. Direct cooking gives the dough a texture that is difficult to achieve with other methods.
The house specialty, distinguished by its tall shape and fragrant texture. It is served on shared boards — for two, three, four or five people — and topped according to the preferences of whoever orders it.
Prepared following a family recipe handed down through generations, this is the house's signature dish and recalls the Sagra del Casoncello (casoncello festival) of Pontoglio. The pasta is worked and filled by hand.
Alongside the first courses, the menu includes starters and main courses with meats and grilled dishes, designed for those seeking a complete meal built on the rhythms of traditional cooking.
The restaurant organizes lunches and dinners for anniversaries, ceremonies and festive occasions, with a menu designed for groups and for those looking for a setting suited to celebrations.
The figures
What visitors say
«La pizza ventilata è la ciliegina sulla torta di questo meraviglioso ristorante che d'estate offre un dehors molto grande, elegante e fresco.»
«Gli ingredienti di ottima qualità, un mix di farine lavorate che assicurano una pizza leggera e facilmente digeribile.»
«Casoncelli come mangiati a casa della nonna al burro e salvia, al ragù ed al sugo d'asino non buoni ma divini.»
«Pizza straordinaria e staff molto cordiale, selezione di pizze molto varia e anche unica con gusti mai visti altrove.»
Reviews appear in the language each guest wrote them in.
In the making · In the workshop
The doughs rest in a temperature-controlled environment, active 24 hours a day, for cycles ranging from 24 to 72 hours: timing designed to develop fragrance and digestibility.
In 2004 Roberto Minelli perfected the Ventilata®: a tall pizza with a distinctive texture, designed to accommodate customizable toppings and even unusual pairings.
The choice of flours goes hand in hand with that of ingredients: preference is given to local products and, where possible, zero-kilometer supplies, with constant attention to new cooking techniques.
Since 2013 Prati Verdi has been an authorized training center for the Accademia Pizzaioli (Pizza Makers Academy), offering basic and advanced courses. In 2014 Roberto Minelli obtained ISO 29990 quality certification.
