In the takeaway pizzeria “Not just pizza”, in San Pio X, in Vicenza, the phone starts ringing at 6pm and it doesn’t stop until closing. Thanks to the passion, hard work and care in choosing the ingredients of the two owners, Dragana Salvadori and her husband Nunzio Guariniellowho opened their business here in 2007. Both previously had another job, Dragana always in the restaurant industry and Nunzio in the goldsmith industry.
Click here and vote online for your favorite pizzeria
The turning point
«In 2007 the gold industry was in crisis – recalls Nunzio – there were long periods without work. I have always dreamed of opening a pizzeria and when I saw this place available I understood that it was the time to launch into a new adventure». Being a pizza chef wasn’t an entirely new job for Nunzio: in the evening, once he finished work in the factory, he went to help his uncle in the pizzeria. «I learned everything there – he continues -. Then, over time, I started experimenting, studying new doughs, until I found the one that was right for me: light and digestible. Many customers come back for this very reason, they tell us that our pizza doesn’t keep them up at night.”
At full speed
A lot has changed since 2007, but “Not just pizza” continues to do well: «There have been ups and downs, but the work is always there, with customers returning several times a week – concludes Dragana -. In recent years we have had to raise prices a little, because the raw material costs much more, but we try to always keep them low enough to accommodate customers. We were also one of the few pizzerias that continued to operate during Covid. With takeaway we simply worked “behind closed doors”. It’s definitely hard work, but if you have passion, if you love what you do, you don’t feel the burden.”
He contests
Continue to vote for “Non solo pizza” or your favorite pizzeria in the competition “Pizzeria of the year 2025/26” of Vicenza and its province is very simple: every day, in the pages of the Vicenza newspaper, a 5-point card will appear to cut out. Simply fill it in with the name and address of your favorite pizzeria and add your details before hand-delivering it to the GdV headquarters in via Enrico Fermi or sending it by 15 February 2026.
You can vote online
Those who follow the GdV in the digital version will be able to vote from the site by accessing the dedicated section. Two lucky participants, who have voted through the newspaper, will receive a voucher worth 150 euros each which can be spent in the indicated pizzeriawhile two other digital subscribers they will win a 50 euro voucher. At the end of the competition, the pizzeria with the most votes will win the title of «Pizzeria of the year 2025/26» and will receive a Rounder 350–850 Rounder from RAM by Polin Group, worth over 5,000 euros: a professional machine designed to improve quality and efficiency in the laboratory.
The competition is open to all businesses that have pizza as their protagonist: pizzerias by the plate, by the slice, takeaway, with wood-fired or electric oven, but also mixed venues, as long as pizza remains the queen of the menu. But various factors can also be rewarded, such as the possibility of choosing a vegetarian or gluten-free product, the kindness of the staff or the punctuality of the service.
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