Pizzerie Eccellenti 2020
Benvenuti al Sud Borgomanero
It is a warm welcome, true to Neapolitan tradition, which gives the name and sense to this pizzeria. In just a few months it has won both trust and space on the market in this central city in the Novara Province between the lowland and the Alps. Good service, a wood-fired oven in full view and the “made in Naples” pizza standards are respected. This is also true of the prelude of fried foods and montanare which give the pizza its proper introduction. There is a marine décor with a big wood-fired oven at the entrance. There is a strong sense of color and presentation in the pizzas. Those made in the shape of a star, with buffalo-milk mozzarella added after baking, are beautiful. The Neapolitan ragù is equally so. The care taken in the baking and the scrupulous choice of the ingredients makes all the difference and gives the pizza its character. There are some rarities, such as the “Rianata” (not in the Cilento version but in the Trapani version, with Sicilian Pecorino and anchovies), and the pizza coni and tronchetti. There is a basic wine cellar, combined with an imposing selection of cocktails. Even the desserts have a southern flair.