We returned to the Bellavista’s wonderful pizza restaurant Fuoco e Frumento on the first night of our New Year’s stay in Bossolasco. We’d been previously on a number of occasions and always love going because of the warm reception from Simona and Giorgio, the owners, the very attractive underground cantina setting, and of course the deliciously different pizzas. The menu has changed with pretty much every visit so it’s also always exciting to see the new options. There were three of us and we each had a different pizza. At the end of the meal, we were all in agreement that Giorgio, who is also the pizzaiolo, had somehow managed to raise the level of scrumptiousness of his pizzas further than before. One of the things we like most is that all the pizzas are made using whole grain flours of different origins and characteristics. It’s not easy making pizza with this type of flour, taking lots of knowledge and skill. But Giorgio’s bases are just the right thickness and full of flavour. But it’s in the toppings that he really excells, combining fascinating colours, textures, and sweet vs savoury combinations that truly excite the palate! I won’t tell you what pizzas we had because the menu will surely change again soon and I wouldn’t want anyone to be put off by not being able to order the same as us. Rest assured if you consider yourself a foodie and you enjoy quality, you won’t be disappointed at the Bellavista’s Fuoco e Frumento pizzeria.