It all begins in a kitchen. Not just any kitchen, but that of three friends—Paolo, Valentina, and Alberto—united by a genuine passion for authentic, wholesome cooking, made the way it used to be but designed for today. Raised surrounded by the aromas of sauce, natural yeast, and homemade pizzas, they have always dreamed of a place where goodness is not just about taste… but an experience.
In 2017, this dream took shape in the heart of Savigliano: 30 e Lode was born, a pizzeria named after a simple but ambitious idea — always giving your best.
The inspiration? The iconic Neapolitan pizzas, with their authentic soul and the unmistakable aroma of the crust.
But we don’t stop at tradition: those flavors are revisited and lightened thanks to extensive research on doughs and fermentation. This is how a unique pizza was born—super digestible, highly hydrated, and unbeatable in taste.
2021 arrives — a year filled with the scent of new beginnings and renewed energy.
Amid smiles behind masks, pizzas baked with passion, and guests returning to fill the dining room, something special happens: the voice of those who choose us every day is heard.
30 e Lode receives the Tripadvisor Travellers’ Choice 2021 — a recognition that moves us and inspires us, confirming that we’re on the right path: one made of care, flavor, and experiences that leave a lasting impression.
For the second year in a row, 30 e Lode receives the Tripadvisor Travellers’ Choice.
An award that speaks of consistency, daily commitment, and a passion that never fades.
But above all, it speaks of you — who keep choosing us, coming back, and sharing your enthusiasm with us.
It’s thanks to every review, every heartfelt word, that this recognition becomes reality.
And we keep doing what we love, every day, with even more gratitude.
In 2023, 30 e Lode moved to the beautiful Villa Borgoglio—a peaceful spot featuring an outdoor garden and two spacious air-conditioned rooms: a place designed to welcome, relax, and impress.
A new home for an even stronger identity.
Then comes 2024—a special year. The teamwork, dedication to carefully selected ingredients, and meticulous dough preparation are recognized by the most prestigious name in Italian flour: Petra Molino Quaglia.
30 e Lode receives the Petra Award and becomes an official partner of this Italian excellence, alongside the finest master pizzaioli.
A distinctive mark of absolute quality, method, and a contemporary vision of pizza.
2025 brings a brand-new creation by 30eLode:
We’ve crafted a brand-new dough: LA SCROCCHIARELLA!
A thin, crispy, and ultra-light base, hand-stretched with a rolling pin and perfectly baked using Petra 4056 flour.
An oversized, crunchy and super-digestible pizza, ideal even for those who don’t love Neapolitan style.
Thanks to its lighter weight and crispy texture, it enhances our premium toppings with more balance and fewer carbs—without giving up the pleasure of pizza.
And of course, our beloved revisited Neapolitan pizza is always available, with its unmistakable high, soft, and fragrant crust, made with Petra flours and long fermentation.
Two different styles, one single philosophy: quality without compromise.
Gluten-free pizza is not a second choice for us, but an exciting challenge we have embraced from the very beginning. After years of study and experimentation, we created a soft, fragrant, and highly hydrated dough like never before: we use Fiore Glut Caputo flour combined with advanced baking techniques to offer a product that is not only delicious but indistinguishable from classic pizza.
We have always been certified by AIC (Italian Celiac Association) because, for us, every customer should be able to sit at the table with the confidence and pleasure of feeling at home.
Our classic pizza rests for at least 72 hours of maturation to develop complex flavors and achieve a lightness you can taste from the very first bite.
Each dough is made from a blend of carefully selected flours, and every pizza is topped with PDO, PGI, and locally sourced ingredients chosen with care: Campanian fior di latte, piennolo tomatoes, cured meats from the Langhe, and seasonal vegetables.
It’s a place that tells a story of friendship, craftsmanship, and the future.
A story that grows every day, with every pizza pulled from the oven, with every smile served in the dining room.
And you—are you ready to be part of it?