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Behind Teatro Ariosto there is a veritable enclave of flavor where you can find one of the best pizzas in the city. It was founded in 1989 by the Mandara family who are originally from Tramonti. Research is done into the best ingredients in the peninsula. Giovanni Mandara is the heart and soul of the place, and he also deserves credit for the busy event calendar (many of which are for charity) with his truck-pizzeria. The pizza is soft, elastic, and melty. It is proposed in different ways: “classic, double dough and thin,” baked in an electric oven at 350° and served with creative toppings that include prestigious ingredients such as the Vacche Rosse mozzarella, anchovies fom Aspra, and pancetta from Furloni. The lower and crunchier version is made with seawater dough, organic hemp flour, ancient barley and toasted cereals. From the kitchen there are also inviting dishes available from land and sea. There is a sophisticated selection of wines and beers, and the list of artisan amaros has seventy different labels. The service is attentive and hard-working.