The story of a great success of the pizza in Tramonti in the North, this of Giovanni Mandara, the “Pizza chef on the road” as he loves to call himself. And, in fact, beyond his pizzeria in Reggio Emilia, opened nearly 30 years ago, he is often travelling, both because he returns as soon as he can to the Amalfi Coast, where he procures a large part of his products for his place and for the pizza that he bakes with his travelling oven around the region.
Piccola Piedigrotta is a pizzeria with a kitchen (electric oven), with a simple and modern decor, with a team- both at the pizza counter and in the dinning area- which is truly very efficient and tight-knit. Dough and baking satisfy everyone: those who wish it to be more extended, or higher with a more pronounced crust. A rich and varied menu, from the classics to the more originals, such as the one with seawater. Long leavenings, excellent quality ingredients, for an extremely light pizza.
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