Roco's Lab
contemporary pizza
Pizza. Food.
4 different and innovative types of dough, fresh ingredients and seasonal pairings.
Each pizza is made using high quality Italian products
You will always find new and unique seasonal pairings
We only use traditional flours. High digestibility.
The First "Pizzeria Contemporanea" on Lake Garda
Welcome!
Roco’s lab was born in an abandoned 500sqm sawmill of the 1900’s in Cunettone (Salò).
We have built the location on the premise of offering a pure New York style that is both cozy and modern, with an open kitchen that provides and guarantees our guests transparency during every step of the preparation process. When you visit us, you’ll find three different areas: Pizza Roco’s which is dedicated to lunch breaks and pizza take out and deliveries, the Bar area and the Restaurant area which can be found on two different floors. The innovation of contemporary pizza is undeniable and we want you to discover it and taste it also through its unique design.
Orari
Wednesday and Thursday from 12 to 14.30 and from 18 to 22.30. Friday, Saturday and Sunday from 12 to 14.30 and from 18 to 23. Closed on Tuesdays.
Discover our dough types.
The wheat cloud
It reminds us of a soft cloud. It looks like a thick pizza but when you bite into it, you’ll taste lightness and a pleasant crunchiness.
Double Tranch
This pizza was made as a homage to the tradition and experience of the roman pizzaioli. It uses semi wholemeal flour, which will remind you of the flavors of the past, of the ancient wheat used to make bread… a real dive into the past!
Yeast free
Round pizza that is completely different from anything you might have tried in this area. You would never say it does not contain yeast, but it does not indeed! Intense flavor, similar to bread, but with an excellent “meltiness”.
Round Roman
This pizza was also born as a homage to Roman tradition, but differently from the classic long crunchy pizza, this one is round and we serve it cut into eight slices.
Our menu
Fresh ingredients and seasonal pairings
I only use local ingredients that come from this area, therefore we choose pairings that let our guests taste Italian quality. I personally pick each and every product that I’ll use in the kitchen. I love to find local certified producers who offer new flavors and differentiate themselves from the mass.
Testimonials
"Fantastic location, creative kitchen, unique pizzas which let taste and tradition dialogue with modernity. The final experience is unforgettable! Great dessert choice, nicely presented. The staff is attentive and kind. I felt at home. Congrats!”
- Daniela Peres
“Rocco has always been a great professional… Excellence has always been his distinguishing feature and this has resulted in making him one of the best entrepreneurs. With Roco’s Lab he has reached the peak. Chapeau!"
- Francesco Bazzani
“Wonderful! Bravo, bravissimo! Their pizza was already amazing, now they have outdone themselves. Their gourmet pizzas are extraordinary!”
- Monia Tomase
The hunt for the Best
Petra® identifies a complete system of products that are born to preserve the contemporary concept of the Mediterranean diet. The flours we use are biological and sustainable. Our wheat is selected and grinded with stones and cylinders.
Call to make a reservation
Monday, Wednesday and Thursday from 12 to 14.30 and from 18 to 22.30. Friday, Saturday and Sunday from 12 to 14.30 and from 18 to 23. Closed on Tuesdays.
Address: Via Europa 1, Cunettone di Salo’ (Brescia)
