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The establishment of Pietro Parisi, who is both a farmer and chef, is located on a beautiful tree-lined avenue. The dining room is large and well maintained. The staff is well organized and welcoming and the dining room staff are very careful to explain the preparation processes and the ingredients. The dough is made with “fujuto” yeast, in other words, a very small quantity of yeast is used to guarantee lightness and digestibility. The pizza chef is particularly talented with the toppings; he has a lot of experience and is able to create and valorize traditional ingredients and Slow Food Presidia products with balance and lightness. The trio of crocché variations is excellent, especially the one with speck and sun-dried tomatoes which we highly recommend. The menu is well-organized with clear graphics that describe the different choices pizzas and ingredients. It is not simply a list but a precise guide that helps you to make the best selection. From the descriptions on the menu, you can perceive the sense of pride and identity this establishment has for their territory.