Pizzerie Eccellenti 2020
At Castri di Lecce, working behind the pizza counter, you might sometimes have the impression that you are meeting a pirate, with his long beard and his bandana, at other times, Jake from the Blues Brothers with his mutton chop sideburns. Either way, he is Raffaele Di Donfrancesco, one of the province’s talented pizza chefs, one that is less known to the general public, but who knows how to pull the strings of flavor. The pizzeria, which has been highlighted by the AIC (The Italian Celiac Association), proposes doughs which have matured at great length in order to produce tasty pizzas with perfect crustiness and with well-proportioned crusts. He uses antique grains, all of which are organic, such as Timilia or the Sicilian Black Bread. Compared to last season, the menu has been somewhat reduced, but offers, among other things, a super Castrisana, with fungitelli egg plants and black Celline olives, to remind you that Castri is egg plant country. The tables and the seats are well spaced and the menus are always sanitized.