140° award 2019

La Campagnola

pizzeria
Da non perdere
stile:
Italiano

Cosimo and Marika are tireless in their careful management of one of the most inviting pizzerias in Puglia, that many consider to be among the best in the region. The owners are visionaries for their painstaking research of the products and flours used. The pizzas, that have a well-pronounced round crust, are made with a classic dough, durum wheat flour (the Senatore Cappelli variety) and a sourdough starter. The dough is left to rise for at least 48 hours and it is always high quality. We will list only a few pizzas we tried that encompass the philosophy of La Campagnola which we believe is a true representation of the Pugliese territory. The first one has a dough made with unsieved flour, pezzente sausage, broccoli rape and burrata. Another pizza has a dough made with Senatore Cappelli durum wheat flour, Capocollo from Martina Franca and burrata. The last pizza has a dough made with durum wheat flour, artichokes and canestrato. Feel free to rely on Cosimo’s advice; he will always surprise you, like with his explosive Capricciosa. During the weekends be sure to make a reservation.


Euro
average price:
7 a 10
like
pizza chef:

Francesco Papavero

localizzatore
address:

La Campagnola, Via Francesco Fumarola, Bitritto, BA, Italia

localizzatore
distance:
duration:
Mezzi
accessible by public transport
Orologio
Aperto a cena dal martedì al sabato; domenica pranzo e cena.

closing day: Lunedì
Orologio
holidays:
Agosto
Telefono
telephone:
080 631642
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not to be missed: La nostra Capricciosa (la capricciosa con prodotti unici)
Vino
wine list:
Eccellente (oltre 30)
Birra
beer list:
Eccellente (oltre 10)
Gluten Free
gluten free pizza:
si
serv_aggiuntivi
suitable for people with mobility difficulties
air conditioning
free wifi

take-away pizza

pets allowed only small

banconota
accepted payment methods:
partner