BUTEGAR - Pizza al Taglio - Focaccia by BUTEGAR

Curated by PortaMi

A tiny Italian bottega near Zürich's Wiedikon station, BUTEGAR does pizza al taglio and focaccia the Roman way – dough left to ferment for 72 hours so each slice comes out light, airy and easy to digest. Toppings are cut from premium Swiss and Italian producers, often DOP, and added fresh the moment you order.

Why go

• •72-hour fermented dough – light, crunchy, highly digestible
• •Rotating, unusual topping combinations you won't find elsewhere
• •Also gourmet focaccia panini; premium, often DOP ingredients
• •Mostly takeaway with a couple of small seats inside
• •On the pricier side – around 40 CHF for four slices