Io E Vale - Menu

Via Diviani 43, 27052, Godiasco, Italy

🛍 Pizza, Pasta, Zuppa, Pesce

4.1 💬 4753 Reviews
Io E Vale

Phone: +393938391831

Address: Via Diviani 43, 27052, Godiasco, Italy

City: Godiasco

Menu Dishes: 10

Reviews: 4753

"Nice experience. In mid-November this year, we booked the whole room upstairs for a pizza ride between friends. Nice location, intimate and warm. The pizza tour was very appreciated, with pizzas of all kinds, well made and tasty, in abundant quantities. The beverage was also well managed, with the continuous arrival of white wine and soft drinks. The service always graced and fast, has never introduced plasters, good staff. I highly recommend it if you want to prepare a special event."

Full menu - 10 options

All prices are estimates on menu.

Dessert

Seafood

Calzone

Pasta

Chicken

Red Pizzas

Pizza

ROBERTO ROBERTO

Great product and staff attentive to the customer... recommended

Address

Show Map

Reviews

Giovanna
Giovanna

Tataki of tuna great pizzas idem, perfect fried sludge, in short a place in continuous evolution, POSITIVE


martin
martin

This restaurant is an experience. It is also I should approach the bar in front of the restaurant, To continue with the same experience.


Barbara
Barbara

Pizza a dir little excellent, first quality food and you feel from the taste . Clean location, friendly professional staff . Super fast! Congratulations! ! View menu


Chiara
Chiara

Beautiful environment and good pizza with different varieties between traditional and not. Ridiculous pains... microscopic radiation for the price you have.


Claudio
Claudio

Congratulations to all the staff, for the room an impeccable Loredana always professional and polite, careful and nice, a guarantee. For the Nik kitchen it has proved very helpful in the organization and prepared in the execution of the courses.


Al1xys
Al1xys

I was working nearby and I decided to go to this place to make a pizza. Really a surprise, very tasty, a real experience of taste and crispness. A pizza that is made to eat all the way up to the last bit frame included! 4 out of 5 because overall I felt the prices a little high. View menu


corpsette
corpsette

We stumbled in on a busy night but they still managed to get us a table for two. The pizzas were the best we've had in Salice Terme, we got a nice bottle of prosecco for a cheap dime and the fruit salad dessert with caramelized topping were amazing. The atmosphere also felt genuine Italian and the staff were helpful and attentive.


Massimiliano
Massimiliano

I went one evening for dinner to taste the pizza of Io and Vale in the memory of an experience of a few years ago I took a pizza with seafood with lime matched, very good, I hoped to revisit the same sensations and taste perceptions but ahimè do not do it anymore and I had to fold on a trivial dish pizza. Pizza pasta was delicious maybe cooked little, but still did not leave me a nice memory.


gaetano
gaetano

Nice experience. In mid-November this year, we booked the whole room upstairs for a pizza ride between friends. Nice location, intimate and warm. The pizza tour was very appreciated, with pizzas of all kinds, well made and tasty, in abundant quantities. The beverage was also well managed, with the continuous arrival of white wine and soft drinks. The service always graced and fast, has never introduced plasters, good staff. I highly recommend it if you want to prepare a special event. View menu

Categories

  • Pizza Delve into our perfectly baked pizzas, crafted with hand-tossed dough, rich tomato sauce, and a blend of gourmet cheeses. Each slice bursts with fresh toppings, ensuring a delightful bite every time.
  • Pasta Delight in our selection of classic and contemporary pasta dishes, each crafted with fresh, quality ingredients and flavorful sauces that capture the essence of Italian cuisine in every bite. View menu
  • Zuppa Warm and comforting soups to nourish your soul. Choose from a variety of flavorful broths and hearty ingredients, perfect for a simple appetizer or a satisfying meal on a chilly day.
  • Pesce Delight in our exquisite fish dishes, crafted from the freshest catch of the day. From grilled favorites to savory stews, our menu celebrates the ocean's bounty with flavors to satisfy every palate.

Amenities

  • Porta Via
  • Televisione
  • menu
  • Prenotazioni
  • menu
  • A Tarda Notte

Similar Restaurants

Malaspina Bistrot

Malaspina Bistrot

Via Pellizza 34, 15059 Volpedo Italia, MONLEALE, Italy

Menu • Pasta • Pranzo • Bevande • Italiano


"Piacevolissima la serata di ieri sera al MALASPINA BISTROT, accolti dalla cortesia del titolare e del personale, in un’atmosfera tranquilla e con buona musica di sottofondo io, mia sorella e i miei nipoti abbiamo cenato con “AGNOLOTTI IN RIDUZIONE DI BARBERA”, “AGNOLOTTI AL SUGO DI STUFATO”, “GNOCCHI AL BURRO, PEPE E FONDUTINA DI MONTEBORE” e “AJÀ (TAGLIOLINI CON SALSA ALL’AGLIO)” Siamo poi passati ad un “TAGLIERE MEDIO DI SALUMI E FORMAGGI” in attesa dei secondi che consistevano in “TAGLIATA DI RAZZA PIEMONTESE CON INSALATINA” E “CARTOCCIO DI TOMINO AL LATTE MISTO CON RUCOLA E NOCI” Abbiamo deciso di terminare la cena “facendoci del male” e quindi gustandoci “SORBETTO ALLA FRAGOLA E LIMONE”, “SCRIGNO CROCCANTE AI FRUTTI ROSSI E SALSA AL CIOCCOLATO” e “BISCOTTI COL PASSITO” Dovendo guidare io ho optato per una ICHNUSA mentre mio nipote ha assaggiato una “BIRRA ROSSA ARTIGIANALE” Per riassumere? Tutto BUONISSIMO, leggero, con sapori equilibrati e colori vividi! ANDATECI!!!! The evening of last night at MALASPINA BISTROT was very pleasant, greeted by the courtesy of the owner and staff, in a quiet atmosphere and with good background music, I, my sister and my grandchildren had dinner with 'AGNOLOTTI IN RIDUZIONE DI BARBERA ', 'AGNOLOTTI WITH STEW SAUCE ', ' GNOCCHI AL BURRO, PEPE AND FONDUTINA DI MONTEBORE 'and ' AJÀ (TAGLIOLINI WITH GARLIC SAUCE) ' We then moved on to a 'MEDIUM CUTLERY OF SALUMS AND CHEESES ' while waiting for the main courses which consisted of ' CUT OF PIEDMONT BREED WITH SALAD ' AND 'TOMINO CHEESE OF MIXED MILK WITH RUCOLA AND NUTS We decided to finish the dinner 'doing us harm ' and then enjoying 'SORBET WITH STRAWBERRYS AND LEMON ', 'COFFER CRISPY WITH RED FRUITS AND CHOCOLATE SAUCE ' and ' COOKIES WHIT PASSITO ' Having to drive I opted for an ICHNUSA while my nephew tasted a 'ARTISAN RED BEER ' To sum up? All VERY GOOD, light, with balanced flavors and vivid colors! GO THERE !!!!"

Ca' Vegia

Ca' Vegia

Via Diviani, Godiasco, Italy

Menu • Vino • Pizza • Caffè • Pesce


"since July of the patron of ca' vegia is alessandro Bertacchini, a pleasure to meet him after about two years. in the garden the dehors available in the beautiful season; the main room with covers, in the upper floor, there is also a cellar for the degotations. event as titled in collaboration with pure delight (our dishes their chocolates) all inclusive. French chef Bertacchini; in alessandro dad room, will be and alessandro, detailed descriptions of how much served, all the cutlery replaced at every reach. pleasant music in the background; dinner:Vino trentino moscato yellow doc az. founding emund mach institute agrario san michele all'Adige. White bread; focaccia; grissini all de la maison; bread to the olives of artisan production. Welcome from the chocolate crispy polenta kitchen Tanzania. Antipasto carpaccio of red tuna, mustard, chocolate chestnut honey Papua. First risotto cascina veneria, smoked pepper, montebore, bacon, mustard chocolate Vietnam. Wine langhe doc nebbiolo cantalupo az. winery of the Ciabot. Second fog cheek, American sweet potato, sour vegetables, chocolate caramelized figs Vietnam. Distillate grappa spirit of habanero (grappa of malvasia flavored with habanero chili) az. historical wine cellar of Montù Beccaria. Dessert selection of pure chocolate delight (white chocolate; vietnam; tanzania; Papua). Irish chocolate coffe tanzania to close. The wine list has labels. no degotation menu is provided; à la carte (menù da october) appetizers from first to second to dessert from to end dinner our compliments. Dinners not December November ( event thanksgiving bubbles Travaglino). October one December champagne January only the Adriatic from the Veneto to the puglia; fish, crustaceans and wines. March just raw, dinner at you can October ruffino presents super November January san silvestro welcome"