Pizzerie Eccellenti 2020
This well-furnished establishment is situated along a path where the spaces open to converge with a lovely garden that borders the Basento cycle-pedestrian route. The choice of the ingredients is clear, and the process follows a gastronomic course at a very high standard. Thus, a high-quality product reaches the table. It has a light dough that is topped in many ways, from the traditional to the more gourmet. The credit goes to the knowledgeable ideas and the ability of the young pizza chef Danilo Grujic. There is a well-developed offer of fried foods and meat alternatives. I chose the traditional Margherita, a “Ai Tre Pomodori” (three-tomato) and a classic Napoletana. They were both light and well-structured. The control of the tomato’s acidity was fundamental in giving a balanced flavor to the pizza. The respect for the rules and the politeness of those who enforced them was noteworthy.