Pizzerie Eccellenti 2020
Originally opened as a bakery, over the past few years this establishment has transformed into a pleasant refuge where you can enjoy excellent pizzas and wonderful meats. All the credit for this transformation goes to Jonny Rizzo, the pizza chef and owner, who has committed himself to make Foscolo Tre a place where the Made in Italy brand is celebrated. There are three proposed doughs: the Neapolitan (with durum wheat 00 flour), a multigrain dough and another with tumminia. They have in common a guaranteed digestibility thanks to their long leavening time (72 hours). The ingredients that “adorn” the pizzas deserve a chapter unto themselves. They are all of absolutely the best quality, such as the DOP Campania buffalo-milk mozzarella (which is delivered daily), 36-month Grana Padano, and San Daniele prosciutto crudo. As an alternative to the pizza, you can opt for the succulent meats (supplied by the historic Macelleria Cottone). The desserts are excellent. The service is courteous and competent, and great care has been taken in the table settings, from the dishes to the crystal stemware. There is a large assortment of prestigious wines and artisan beers.