A venue looking to the future thanks to conscious choices and consistently perfect baking
Stepping into La Locanda della Stazione is like travelling back in time, immersing yourself in the charm of an era when this place welcomed travellers on their way to Urbino.
Decommissioned in 1987, the station still retains its authentic character, carefully restored and enhanced by its owner, Gabriele Di Gregorio, through a meticulous selection of vintage objects and small relics that enrich its atmosphere.
Today, however, what truly makes this space special is the irresistible aroma of authentic Neapolitan pizza, baked in the Neapolis 6 oven — the beating heart of the pizzeria.
A decisive shift that has elevated the quality and perfected baking techniques, transforming La Locanda into a landmark for pizza lovers.
“We opened in January 2019. One day, as I was passing by this area, I saw the old Urbino station closed, and I got the idea to turn it into a restaurant. As the renovation work progressed, we decided to add the pizzeria as well, to better meet our customers’ demands,” says Gabriele.
Choosing the right oven required a thorough evaluation before opting for Neapolis.
“We knew that heat quality would be a key factor. The ability to maintain a constant temperature is essential for ensuring perfect baking, from the first to the last pizza. I can say with certainty that, after six years, Neapolis was the best choice we could have made.“
The oven blends perfectly with the vintage aesthetic of the historic station, becoming a central feature of the venue’s design.
Speaking about the journey that led to the opening of the pizzeria, Gabriele explains:
“We experimented with different types of dough using special flours to achieve the result we wanted. It wasn’t immediate — it took about six months of trials — but in the end, we succeeded in creating a product we were fully satisfied with.”
Beyond technique and state-of-the-art equipment, the success of La Locanda della Stazione also stems from a careful selection of ingredients. “We strive to give our pizzas a strong identity by using local products such as Urbino DOP Casciotta cheese and regional cured hams. We’ve also created special pizzas that pay homage to the territory — even in their names — like the Duca, the Raffaello, and the Stazione, as a tribute to Urbino’s history.”
Baking is a crucial aspect, and Neapolis ensures precise control: “The oven operates between 400°C and 420°C, and our pizzas bake in about two minutes.”
In addition to the quality of baking, Neapolis technology simplifies kitchen operations.
“If a new team member has never baked before, they need a little practice, but the concepts are straightforward. Once the temperature and top-and-bottom power settings are adjusted, the oven is incredibly easy to manage.”
Oven maintenance is also fundamental: “The automatic cleaning function is really convenient. We still manually clean the oven daily, but the automated feature ensures the oven remains spotless. It’s a real gem.”
With over 100 pizzas baked every evening — including dine-in, takeaway, and delivery — La Locanda della Stazione has become a must-visit spot in Urbino for those seeking an authentic Neapolitan pizza experience.
We say goodbye to Gabriele, unable to resist tasting two of their iconic pizzas: the Duca, topped with guanciale and Urbino DOP Casciotta, and the Raffaello, made with fior di latte, Casciotta, porchetta, and arugula.
Here, in the fusion of past and innovation — between Urbino’s Renaissance history and the art of Neapolitan pizza — a unique experience is born, one that leaves a lasting impression.
