Consistently vegan-vegetarian, Italian at its core.

Sotto in Wedding is run by a Finnish-Italian duo, with the cooking rooted in Milan. The dough for pizza and pasta ferments for at least three hours — you can taste it in the crust. Alongside pizza, focaccia is on the menu, plus wine and rotating desserts. Vegetables are largely sourced regionally and bought seasonally. Gluten-free is available on any pizza for a one-euro surcharge.