[:it]Pupillo Pura Pizza è stata inaugurata nel 2017 nel cuore di Priverno (LT) dal giovane pizzaiolo Luca Mastracci. L’ambiente è minimal, ma molto curato e accogliente: il forno a legna è all’entrata del locale, che può ospitare fino a 80 coperti. Il servizio è veloce e cordiale. La pizza è molto vicina allo stile napoletano: scioglievole e morbida al centro con un cornicione alto e leggermente croccante. Il progetto di Mastracci ruota intorno a una costante ricerca sulla filiera controllata. Tutti gli ingredienti utilizzati sulle pizze e in cucina arrivano da piccoli produttori e artigiani del territorio, a cominciare dal mix di farine per l’impasto, che attualmente comprende una 0 e una 1. Il menu offre Pizze Classiche, come la Margherita con Bufala; le Stagionali, come la Zucca; le Classiche con twist, come la Tonno, Cipolla e Amore e le pizze Pupillo, come la Raù con ragù di cinghiale, fior di latte, provola affumicata, peperoncino, basilico e olio extravergine d’oliva bio. Foto FB[:en]Pupillo Pura Pizza was inaugurated in 2017 in the heart of Priverno (LT) by the young pizza chef, Luca Mastracci.  The décor is minimalistic, and it is well-kept and welcoming:  the wood-fired oven is at the entrance to the establishment which can seat up to 80.  The service is fast and cordial.  The pizza is very close to the Neapolitan style:  melty and soft in the center with a high and slightly crunchy crust.  Mastracci’s project revolves around a constant updating of his controlled supply chain.  All of the ingredients used on the pizzas and in the kitchen come from small producers and artisans in the local territory.  This begins with the mix of flours for the doughs which currently includes a 0 and a 1.  The menu offers classic pizzas such as the margherita with buffalo-milk mozzarella;  the seasonals, such as the Zucca; the classics with a twist, such as the Tonno, Cipolla e Amore, and the Pupillo pizzas, such as the Raù with wild boar ragù, fior di latte, smoked provola, pepperoncino, basil, and organic extra virgin olive oil.[:]

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Pupillo Pura Pizza was inaugurated in 2017 in the heart of Priverno (LT) by the young pizza chef, Luca Mastracci.  The décor is minimalistic, and it is well-kept and welcoming:  the wood-fired oven is at the entrance to the establishment which can seat up to 80.  The service is fast and cordial.  The pizza is very close to the Neapolitan style:  melty and soft in the center with a high and slightly crunchy crust.  Mastracci’s project revolves around a constant updating of his controlled supply chain.  All of the ingredients used on the pizzas and in the kitchen come from small producers and artisans in the local territory.  This begins with the mix of flours for the doughs which currently includes a 0 and a 1.  The menu offers classic pizzas such as the margherita with buffalo-milk mozzarella;  the seasonals, such as the Zucca; the classics with a twist, such as the Tonno, Cipolla e Amore, and the Pupillo pizzas, such as the Raù with wild boar ragù, fior di latte, smoked provola, pepperoncino, basil, and organic extra virgin olive oil.