Vecchia Birreria

The brewery was founded in 1882 by the TOGNOLA family.

Ulisse Tognola obtained his brewer's diploma in Munich in 1892.

In the past, the premises were a brewery where beer was produced and pasteurized.

The subsequent management transformed this place first into a tavern and then into a
restaurant and pizzeria. The restaurant was renovated in 2013.

It is located in the Mesolicina valley in Italian Grigioni on the cantonal road.

The restaurant offers a large terrace and parking spaces, and has two very cozy rooms with ninety seats.

Our specialties

• Fresh pasta
• Meat and fish
• Wood-fired pizzas
• Focaccia and hot sandwiches
• Seasonal specialties

MENU

Pizza

Whole wheat flour dough

Whole wheat dough is characterized by the use of whole wheat flour mixed with type zero or double zero flour. Whole wheat flour is difficult to work with because the large amount of fiber does not allow the gluten to bind as easily, so it is important to know how to balance the quantity well.

Vegetable charcoal

Vegetable charcoal can be added to any type of flour to give the pizza its characteristic dark color. When added to the dough in the right proportions, vegetable charcoal does not alter the flavor of the pizza and is mainly used for its digestive properties.

7 grains

This dough is made using soft wheat flour to which small percentages of whole wheat flour and other grains, such as barley, rye, spelt, and oats, are added. Oilseeds such as flax, millet, and sunflower may also be present. In addition to providing various benefits, 7-grain flour gives the pizza a distinctive, rustic, and pleasant flavor.

US

The Restaurant...

...is family-run and aims to provide hospitality and is highly motivated to offer you an exceptional experience. Our friendly and professional team is available throughout your lunch or dinner with family or friends.