From the early morning, Antonio pours all of his passion and committment into the ample laboratory just above his establishment: 15 seats and a mainly take-away clientele. The long counter of pizzas by the slice is steadily refilled; it becomes much like an artist’s pallette whose colors are the ingredients. “Only seasonal products” assure the young and pluri-awarded pizza chef, and the father who taught him the craft. The other secrets of success of Pizzamore – a pilgrimage destination for many, not just the Cosentini– are the slow leavenings of the dough (24 hours), the Mulino Marino organic flours (ground with natural Langa stones) and natural yeast. The foccaccias, topped with classic prosciutto and mozzarella but also in spicy versions with schiacciata, are an alternative to pizza. A good selection of craft beers is undermined by the absence of a menu to consult, a defect that is inexusable, not even by the high rotation of the ingredients.
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