Framento
Sourdough pizza from Josto's chef, under stone arches and a roof terrace
Pierluigi Fais's pizza project takes its name from su framentu, the Sardinian sourdough that gives the crust its light, crisp lift. Local toppings — Puglian fiordilatte, mortadella, pistachio — go onto carefully fermented bases in an industrial-chic space of stone arches and wood beams, with a garden and sunset roof terrace. Among the best pizza on the island.
Editor's Tip
Tre Spicchi from Gambero Rosso and ranked in 50 Top Pizza Italy. The rooftop at sunset is the seat to ask for.
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