Pizzeria La PiceaPizzeria La Picea
There are people that order and take away, standing among the tables; there are people that wait in the little alleyway in old town Levanto, two steps away from the porticoes of the beautiful Piazza del Municipio. Two dinning areas, one small with low brick archways, the other with high ceilings, an artisan laboratory with a wood-fired oven at its center. Many awards are displayed on the walls: Riccardo La Rosa, the pizza chef, participates in international competitions with success. There are seven prize-winning pizzas, one for each capital sin. To us, the ranking of the “Accidia”on an international level is of little importance. Instead what interests is the tasty balance among the burrata, pesto, lard and pine nuts, that highlights, nonetheless, a disc that is not very melty and fragrant crust which could be lighter. The Margherita is well designed, good tomatoes and quality cheese, produced in a local dairy farm. A hard-working pizzeria, with a profoundly Liguiran atmosphere. Attentive service, at times a bit overworked, but as we said: there are a lot of people.