Artisanal pizzas in Coimbatore: Try Trevizo’s tartufo and honey-roasted pumpkin pizzas

I walk into a lobby lined with greenery, catch a glimpse of the glowing wood-fired oven and settle into a cosy corner complete with a pop of colour on the walls. In keeping with the spirit of Italian food which is known for its simplicity rather than elaborate preparation, the cafe looks fresh and cheerful. “We are here to offer a slice of an honest Italian experience,” says Mithun Ravichandran, who founded Trevizo along with his sister Rudra Priyanka and her husband Karthik Thamaraiselvan. The menu is largely dominated by antipasti, pizzas, handcrafted pastas, and a selection of classic Italian desserts, beverages including artisanal coffee.

Mithun’s idea to start Trevizo was largely inspired by the neighbourhood pizzerias the trio discovered while living in the United States. “We are basically from Tiruchi. I studied mechanical engineering before moving to the US to pursue my masters in Industrial Design. I worked there as a lighting fixture designer before returning to India, quitting my job, and starting Trevizo,” says Mithun adding that they maintained a shared journal documenting restaurants, flavours and experiences. “It was fascinating. The family-run pizzerias and Italian kitchens. What stood out was their simplicity, whether it was the ingredients, the recipes or even the menu. They could create an exceptional dish with just three ingredients. They took immense pride in every step, from slow cooking to fermentation. We wanted to bring that same honesty and consistency here.” 

He fondly recalls the response to Cacio e Pepe, the iconic Roman pasta made with just three ingredients. “It’s an unfamiliar flavour profile for Indians, but our customers appreciated its authenticity. All our pastas are handcrafted with the Fettuccine chicken pasta emerging as one of the signatures.” While the sourdough for the pizzas undergoes a minimum of 24 hours of fermentation, the premium ‘00’ flour, the hallmark of traditional Neapolitan pizzas, is sourced from Delhi. Buffalo mozzarella, parmesan, artisanal cheeses, and olive oils are carefully picked from across the country. A few familiar flavours like paneer tikka pizza and prawn Kundapura pizza make up the ‘Not So Italian’ menu. “We built the entire menu around pizzas after repeated trials. The biggest challenge has been balancing authentic flavours and local expectations,” Mithun explains.

As I begin my lunch with wild mushroom and leek broth, that has savoury caramelised sautéed leeks and an umami flavour of mushrooms, Mithun gets talking about zucca velluto, a pumpkin-based pizza, a delicious new addition inspired by a Halloween trip to the US. “Our chefs ended up creating a version that we feel tastes even better,” he laughs.

Other additions include Cannoli Siciliana, the most loved Italian dessert, the crisp, sweet crunchy cannoli tubes filled with ricotta cheese filling and garlic bread stuffed with zucca pumpkin puree. I follow up my soup with Insalata Trevizo chicken salad. Tossed with mixed greens, cherry tomatoes, cucumber, basil and feta, and topped with pesto vinaigrette, it is refreshing, light, and takes care of my protein fix for the day.

I also try the antipasti bruschetta sampler, a classic Italian appetizer board with open toasties topped with delicious marinated vegetables, oyster mushrooms, fresh figs, truffle honey and cheese. The classic arancini and crispy spinach is yet another crunchy, creamy appetiser that Mithun likens to a vegetarian version of kola urundai. The Italian Pollo Fritto, a platter of crispy fried chicken, garlic aioli and red pepper coulis offers a familiar comfort, while the garlic bread stuffed with pumpkin purée is delicious.

While there, don’t miss the Tuscan chicken ravioli. The pillowy cheese-filled ravioli and tender seasoned chicken come together is a luscious sauce from sun dried tomatoes and salsa rosa (pink) sauce. As I sip the Cortado, the Spanish espresso, Mithun introduces me to the Nucleus Paragon Espresso. “The coffee flows over frozen stainless steel balls before reaching the cup,” he explains, adding, “It comes out hot, but the chilled metal subtly changes its flavour profile.” The beverages menu also includes refreshing drinks like chia melon splash.

He hopes the space engages diners with the craft behind Italian cooking. During its recent pasta symphony event, chefs prepared fresh pasta by the table in a cheese wheel, allowing guests to witness the process first hand. The open wood fire oven also offers complete transparency into the making of every pizza. He believes the city’s evolving dining scene has made such concepts possible. “When more players enter the ecosystem, everyone benefits. Café culture is growing. People are stepping out to explore new cuisines and appreciate the overall experience, not just the food.”

As I bite into the earthy Tartufo pizza with truffle mushrooms in umami-rich flavour and the meaty Ragu or Lamb Bolognese pizza topped with arugula and creamy mozzarella, a perfect balance of bold, fresh, and irresistible flavours complete my pizza experience. Other crowd favourites include Pesto Genovese, Salsiccia chicken pizza, Pollo Caprese with pesto chicken and the recently introduced pistachio pesto pizza, Mithun adds, “Pizza has always been the hero of our menu.”

At Race Course. An exclusive weekend breakfast menu is available. A meal for two costs ₹1800 approximately. For reservations, call 8925868731.