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On Via Corradini, a street right in the center of Avezzano, you would not expect to find such a metropolitan yet authentic place. The pizza is by-the-slice, and heeds to the “natural” philosophy; those pizzas that get photographed because of their bubbliness and that make you come back for their amazing toppings. The raw materials come from Abruzzo agri-businesses, except on rare occasions such as the olives from Gaeta or the anchovies from the Ionian Sea. The semi-wholegrain dough with a long leavening is light and fruit of experimentation. It has allowed them to coin a custom mix made of flours from three different stone-ground grains: solina, durum wheat, and soft wheat.