Recently moved into a modern building complex, the “Pizzeria con l’Orto” of Alberto Morello has doubled the number of seatings and improved its care for the patrons: extremely modern decor, excellent staff, two ovens for gourmet pizzas and classics, bottles in sight and from the windows a glance to the vegetable gardens which grow to top the pizzas, and are indicated by an asterisk on the menu. The dough leavens 72 hours from a sourdough starter which animates the stone ground flours. The traditional pizza rises from a pre-fermentation, the loaf from a double leavening that is homemade. The result: an array of perfect combinations of crunchiness and softness, lightness and flavour. The seasonal toppings- matched with PDO products such as buffalo milk mozzarella from Campania, fontina cheese from Alpeggio, Cetara anchovies, Tropea onions, Taggia onions, pistaschios from Bronte, mortadella from Bologna, porchetta from Ariccia-make the list of proposals quite varied which spans from the classic margherita to the highly requested composition with raw shrimp from Mazara del Vallo.
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