Pizzerie Eccellenti 2020
Acqua e Farina – Rosario Giannattasio
Rosario Giannattasio, from Salerno has been in Vicenza for 10 years now. He has dedicated this time to research. With his “take-away” debut near the railway in the southwestern outskirts of the city, he focused on high hydration and long leavenings for his dough (24 plus 36 hours). The end result is a very digestible pizza. Here at Acqua e Farina, you will find an open oven viewable to its patrons, and a total of 40 seats. The tables are positioned to respect social distancing (pandemic precautions are taken by measuring your temperature, respecting distances between customers and the menu is viewable under glass). Select ingredients are used such as San Marzano tomatoes, friarielli, black pig sausage from Castera, raw ham from Longhirano, DOP buffalo-milk cheeses, ‘nduja from Spilinga and anchovies from Cilento. The pizzas chef’s imagination inspires the Pizzas of the Day, with seasonal vegetables in unusual combinations. Among the classical pizzas, you will find: “A Ciociara” with anchovies, Taggiasca olives and Sicilian capers: “A Burratella” with Apulian burrata; “A Parmigiana” with smoked provola and parmesan cheese; “A Calabrese” with Tropea onions; and the calzone with ricotta, bacon and spinach.