Filters
Valtezziana 2.0 is a new pizzeria in Athens by the team behind the acclaimed Black Salami bakery. Located on the pedestrian street of Valtetsiou, it offers a menu of 13 unique pizzas, crafted with a signature dough made from a blend of three sourdough starters—wild sourdough, biga, and poolish. The dough is carefully fermented for 48 to 72 hours, resulting in a light, airy texture with a crisp, flavorful crust.
Pizza options feature both classic and inventive toppings. Standouts include the Marinara, with vibrant tomato sauce, confit garlic, fried capers, and olives; the Pepperoni, reinvented with Greek-style soujouk; and the Mortazza, a rich combination of burrata, mortadella, pistachios, and basil pesto. Other creative offerings include the Mushroom, with four varieties of mushrooms, and the Pancetta, inspired by the flavors of carbonara.
Ingredients are thoughtfully sourced, with most coming directly from trusted local producers and the high-quality flour, free of additives and stabilizers, is imported from Bongiovanni mills in Turin, Italy.