Pizzeria Montegrigna Tric Trac
Bruno De Rosa is a experimental pizza chef with his feet well planted in tradition. The paper and the various sheets hung at the entrance allow you to choose from a wide variety of pizzas, different toppings and dough types. For example, you can take a pizza with an unrefined mixture, that of toasted hard wheat, an absolute must is oatmeal, rye and wheat germ, or let yourself be tempted by amazing doughs such as rosemary, basil or lemon. What never changes is the final satisfaction of the customer. There is a pizza for every taste. Bruno works alone, with an oven at a moderate temperature. The result is a Neapolitan but firmer pizza. The appearance is irregular, the crust is not too pronounced, perfectly risen. The flavour is rich and fulfilling.