Pizzerie Eccellenti 2020
Antica Hosteria Al Borgo 1964
For the pizza chef Stefano Miozzo it is not just a question of pizza. It is all about experimentation, a maniacal search for quality, the study of leavening and channelling one’s creativity. An exclusive mix of different flours is used for the classic pizzas as well as whole-wheat flour made with young bran. The latest invention created for the lockdown is a highly hydrated dough specifically created for take-away pizzas which guarantees high quality, even if the pizza is warmed up the day after. All doughs are made with mother yeast, with slow leavening and alternative processing with long resting periods. For the toppings, each ingredient is carefully selected to create the perfect balance between texture and original flavor. Such as the chicken egg bottarga, finger lime and black garlic powder. For many of the pizzas on the menu, a beer combination is suggested. You can choose from over 20 labels or among the 350 different wine labels. Feel free to ask the two sommeliers to give you a hand with your selection.