Pizzerie Eccellenti 2020
Luca Brancati comes from a family of pizza chefs (his father and uncles moved to Marano 50 years ago from Agerola). He was instrumental in the transformation of their pizzeria “Cuore Napoletano” from a pizzeria in the outskirts of Vicenza to a “laboratory” of high-level experimentation on blends for flours, and the choice and combination of toppings. The pizzas are served in a bright and modern pizzeria, far from the “Neapolitan” cliché imagined in the North. They come out of the wood-fired oven each following guidelines that depend on their style (traditional or contemporary). Some blend special flours, use high hydration processes, undergo carefully studied aging and leavening of the dough or even use unusual ingredients. These include “Mora romagnola” cured meats, Cilento cacioricotta, Podolian caciocavallo, robiola from Roccaverano, Caserta tanned cheese, Cabras bottarga, papacelle, Calabrian black ‘nduja, and vegan rice mozzarella. Fried pizza is also offered as homage to the Campania tradition. Reservations are highly recommended, given the reduced number of seats due to the pandemic.