Dal Purgant - Mezzana Bigli

Welcome, sympathy, kindness and an amazing pizza. The room is special, full of pieces that open the drawers of the memory; the pizza is of the highest level with products of excellent quality; the staff is very kind, always smiling and helpful. Better book. They have another place in Garlasco, next stop. Back insured!

I've been to this nice place with friends. The pizza is really great though... the mistress had a very strong scent and for me unpleasant. We perceived it just in and a friend thought it was the detergent for the toilet! Only then did we realize that when the mistress approached the table the unpleasant smell increased. What do you mean? In a local however those who serve at the tables should not wear (other than personal taste) perfumes so persistent

The place, located in Balosa Bigli, is equipped with a large parking lot, is 20m from the pizzeria is illuminated and signaled and also to increase visibility there is parked the lodged van “Dal Purgant”. Don't worry if it's the first time you go to Nicoletta, the owner will explain how to get to the reservation. The exceptional pizza with a delicious dough and excellent quality ingredients. Every request is met with immediacy and unfinished kindness. Overall I would say a perfect experience, in a convivial climate is very light. Very recommended.

We visited the place at family dinner in a rainy evening. Outside the premises there is no parking except 3 places for takeaway, obviously no sign warning, parking is 50 m, unpaved, unlit, without the P, without the name of the restaurant. Inside there are few tables, but the staff at every request responds as if they were managing an infinity. The pizza has a pleasant and thick flour on the palate but the rest of the ingredients does not say much, I also had to give me salt because it seemed they had not put it. At 8:30 p.m., they're sending you away, because the table is for the second round. I'll never come back.

The family environment exalts the goodness of the dough expertly worked by pizzaiolo Antonio who, as self-taught, found the right combination of flours and yeasts.... The use of local raw materials also creates gourmet pizza fillings