Vecchio Ponte

What to say, it's definitely one of the best pizza in town, the location just renewed is something to don't miss, really suggested!!!

The food was very good. The service also. The wait for a table wasn't. We didn't make a reservation so we expected a wait. But 1 hour is quite long.

Vecchio Ponte in Altamura is a great spot for pizza lovers. The pizza is well-prepared with quality ingredients that make each bite enjoyable. The cozy atmosphere and friendly service add to the experience. A solid choice for a delicious meal in town

Great pizza and atmosphere. Waiters are calm and helpful, price is correct. Lots of parking space available in front.

this place offers a menu full of special and tasty dishes that go far beyond pizzas, prepared in the typical Murgia tradition, but reinterpreted with a Pop twist by Michele the pizza maker. Gin in this pizzeria challenges one of the most beloved pairings at the table, pizza and beer. Unlike beer, it would indeed seem that Gin tends not to ferment especially when in combo with pizza. I savored some of the dishes on the menu while munching on his proposed gin, Aqua Luce, which I can confirm, made my stomach more prone to digestion. The secret of the more than 40 pizzas you can taste here lies in the temperature-controlled natural maturation technique that ensures a dough prepared in the traditional way, guaranteeing high digestibility without compromising taste. Reason why if you are looking for a highly digestible pizza that leaves you satisfied without weighing you down my suggestion is to try it as soon as you come to these parts. Stellar appetizer not to be missed Buffalo mozzarella wrapped in soft mortadella, breaded and gently fried in Panco along with egg and flour. All served on a bed of cream of zucchini, enriched with a chili bell pepper jam. The next course the "Palino," a pizza alla pala with sautéed vegetable cardoncelli with wild fennel, fior di latte, grana cheese coming out cooked pancetta and yellow datterino, fried Altamura bread crumbs, smelled of Murgia with a crispy aftertaste of the dough wonderfully flavored by the crumb. At plate number three, I reached my personal apotheosis of pleasure. "Fresh tuna cut into carpaccio, fried artichokes and homemade mayonnaise with Murgia herbs (marjoram thyme sage rosemary) served with strictly homemade bread made with cereal flour." The thick, full-bodied mayonnaise with its delicate taste and creaminess perfectly enveloped the tuna carpaccio, which was so fresh that it melted in your mouth and you wanted to eat it endlessly. The next course, with its bold, bold taste, transported me to the heart of Lucania. this pizza is a stroke of genius: stracciatella, the 'nduja, pezzente sausage and a crispy Crusco bell pepper breadcrumbs. It cannot be explained but tasted, especially if you have never in your life encountered the flavor of peperone Crusco or if you know it and are certain you can't live without it. Try it I recommend making a reservation, it is always full, from Tuesday start calling to secure your place at the table.