When little was being said about pizza in terms of quality, Arcangelo Zulli was already working in experimentation and making new inroads, but always with a careful and vigilant eye. He managed to utilize the quality of the primary materials not only with words, but in facts. Doughs with various flours, a few a bit trendy but effective to the senses nonetheless, long or extrmely long leavenings and maturations, to finish true acts of heroism in juggling and cooking with skill and confidence even with spelt flour. The results of these efforts are brilliant, and this place, amiably agè, for the structure, service and details. It has by now become an solid point of reference in the Abruzzo gastronomic panorama. Of absolute relevance is the wine list and the beer list which offer an excellent selection of Abruzzo wines and others, beyond a nice variety of excellent craft beers which are very well callibrated to go together with the compositions that are always interesting flavours of the pizzas.
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