Sud, Pizzeria in Riva del Garda, Italy.
Sud is a pizzeria in the center of Riva del Garda, specializing in Neapolitan-style pizzas baked in a wood-fired oven. The dough is made with a blend of flours, including a portion of wheat flour, to produce a particular texture in the finished crust.
The Neapolitan pizza tradition that Sud follows grew out of Naples in the 18th century and gradually spread across Italy. The methods of preparing the dough by hand and baking it at high heat in wood-fired ovens have been kept alive in kitchens like this one.
Sud serves pizzas in the Neapolitan style, where the dough rests for a long time before baking, giving the base a soft, slightly charred crust. The toppings come from different parts of Italy, showing how varied Italian cooking is from one region to another.
The restaurant opens in the evenings, and booking ahead is a good idea especially during summer and on weekends when tables fill up quickly. Arriving early in the evening gives you a better chance of getting a spot without a long wait.
The dough here uses a specific ratio of flours where only part of it is wheat flour, a deliberate choice that sets it apart from most Neapolitan pizzerias that use a single type. This blend gives the crust a texture that regular wheat-only doughs do not produce.
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