First proof: our Impasto Polesanissimo® dough.
Nobody can copy it because it's a secret Tessarin family recipe.
Find out why the dough is so light and easy to digest (the reviews say it, not us)
Welcome to the temple of the Tipica e Originale Pizza Polesana
You know those pompous acronyms like DOP or IGP? Well, we did better.
We created our own acronym, T.O.P.P.: Tipica e Originale Pizza Polesana. No confusing big words.
Just real ingredients, local flour, and a dough that rests in peace for 48 hours.
The T.O.P.P. rulebook
Served on a board
Your pizza doesn't arrive on a sad plate.
We serve it on a T.O.P.P. branded wooden board: it's our way of making you feel at home.
The farmer's billhook
Forget the usual knife. You cut your pizza with a billhook.
It's our grandparents' tool, brought straight to your table.
Impasto Polesanissimo®
It rests for exactly 48 hours in our Meditation Room.
That's why our pizza is so light. You eat it, go to bed, and sleep like a baby.
The land rules
We use Mulino Padano flour.
Whenever we can, we choose Polesine products and talk about them with pride.
A toast with a smile
The beer arrives cold, in a mug.
And our staff welcomes you with a smile and greets you by name. Here you're family, not a number.
The next photo is yours
Only your smile is missing at this table.
Pick your night and come try a pizza that only exists here.
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Three things you'll only find here
Second proof: the faces of those who work the land.
We use Mulino Padano flour and Salumificio Bovolenta cured meats.
We top our pizza with Pastore del Delta cheeses and buffalo milk mozzarella from the Scacco dairy.
Third proof: the Tipica e Originale Pizza Polesana.
We invented it and you only eat it here. No compromises, just the real taste of our countryside.
The story of the wrong bag of flour
Arnaldo Cavallari, a miller from Adria, is the man who invented the famous ciabatta.
One day he brings Gabrio a bag of bread flour.
Gabrio takes the bag and leaves it in the kitchen, without thinking too much about it.
His brother Andrea finds it by chance and thinks it's pizza flour.
Andrea doesn't think twice and makes some pizzas with it.
At the tasting, the surprise is total: those pizzas are simply delicious.
From there the study begins, with lots of tests and different versions to find perfection.
Our Impasto Polesanissimo® dough is born. "Thanks Arnaldo, my recipe is a bit yours too."
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Pizzas that speak our dialect
Forget the usual Margherita. We mean business here.
Try the Polesan Mood, with Rosolina radicchio and Polesine sausage.
Or the Tony Cipolla, an ode to the red onion.
Want to go all out? There's the Pel d'Oca, with cured goose breast and truffle shavings.
Or maybe the Arnaldo el Campion, with mashed potatoes, crispy bacon, and sunny-side-up eggs.
If you don't fancy pizza
La Boutique della Ciccia churns out T-bones and ribeyes sizzling on the red-hot coals of the Josper charcoal oven.
It runs at about 450 degrees and gives the meat a smoky hint of a real barbecue.
If you prefer eating with your hands, we've got real Veneto Black Angus burgers.
We serve them with buns made from our Impasto Polesanissimo® dough.
And then there are the strokes of genius from Chef Silvia.
The legendary hand-rolled Cinghiatelle and the Essemisù Polesano, the ultimate dessert made with the Esse Adriese cookie.
Why you need to hurry up and book
94%say they'll come back (surveys)
The stat that makes us proudest? In our surveys, 94% of customers say they'll come back.
We're open 365 days a year.
The result is that tables vanish fast.
If you call at the last minute, you force Morena to give you the sad news. And we always hate leaving people outside.
Video of the packed dining room
There's always a good reason
You never get bored at the Brasserie.
La Porcata and La Vaccata
Two fixed nights every month, entirely dedicated to the lords of meat: pork and beef.
Set menu and meat cooked in the Josper charcoal oven. A board so packed you'll sweat just trying to finish it.
Sunday lunch
Every Sunday, all year round.
You stick your legs under the table, Chef Silvia works the pans.
The Pizza of the Month
A new one arrives every month, invented by Gabrio with Chef Silvia.
If you're late, you miss out.
La Ruota del Musso
A spin at the end of your meal and you always win.
Magna, Bevi o Tasi: a guaranteed prize for your next visit.
The more, the merrier
Got a birthday to celebrate? We have a special promo that makes you look great without emptying your wallet.
Find out how the birthday promo works
We organize company dinners, get-togethers with friends, graduation parties, and end-of-school dinners.
We have dedicated menus starting from 20 euros a head. No stress, no surprises on the bill at the end.
The gift that doesn't end up in a drawer
Don't know what to get for the holidays? Skip the usual socks or itchy scarves.
Gift a dinner at the Brasserie. Our gift cards are the passport to a night of pure Polesine pleasure.
Whoever gets it chooses when to come and what to eat. You look like a hero.
Bug-proof outdoor dinners
When the weather's nice, we move outside.
And we do it under the biggest umbrella in the Polesine, 100 square meters, 90 people.
Plenty of shade and cool air for your evenings.
And the mosquitoes? They stay outside the gate.
Our FreeZanz system mists an invisible barrier that protects you and your food.
You eat outdoors, you don't get eaten.
I've got a gift for you
Want to always know what's cooking before anyone else?
Sign up for our newsletter: it's our Salotto Buono. I write it myself, Gabrio, and I'll tell you the news upfront.
- Offers and coupons strictly for subscribers.
- Priority invites to special nights, before they sell out.
- Zero hassle: I only write to you when I have something good to say.
And to welcome you, there's a gift: a complimentary Polesine aperitif for 2 with your dinner. The gift is only valid if your table stays for dinner.
The questions you always ask us
Are you open for lunch?
For lunch we only open on Sundays from 12:00, all year round. In the evening you'll find us 365 days a year, from 18:30 to 23:45.
Do you deliver?
We do takeaway: you call or order from our app and swing by to pick up your piping hot pizza.
If you want home delivery in Adria instead, our cousins at Pizza Smile take care of that.
Is there a space for kids?
On Sunday at lunch we have entertainment with Carolina.
She keeps the kids busy with her creative workshops, and the parents get to eat in peace.
How do La Porcata and La Vaccata work?
They are two fixed nights a month with a dedicated set menu.
La Porcata (all about pork) costs 54,90 € for two people, water and cover charge included. La Vaccata is the beef night, also a set menu.
Are dogs allowed?
Sure, your dogs are welcome at the Brasserie.
Can I book for a large group?
Absolutely. Starting from 6 people we have group menus (from 20 € a head).
If there are more than 15 of you, call the restaurant directly to organize the tables best.
You're getting hungry, aren't you?
Brasserie - Adria
Via Curicchi 12, 45011 Adria (RO).
Open 365 days a year for dinner, from 18:30 to 23:45.
On Sundays also for lunch from 12:00, all year round.
