Pizzerie Eccellenti 2020
In the Genova region, the art of pizza making has frequent connections (and reciprocal influences) with the bakers and focaccerie. This is also the case in this establishment in Rapella. It is a mix of bakery and pizzeria with an easy style but powerful flavors. Inside there is a counter and a few tables. In the morning it is a popular destination to stock up on focacce to take to the beach or to work, while in the evening it is pizza, pizza, pizza. It is in a strategic position: not far from the center and the sea, and just behind the road which climbs inland. Italian, pan baked or Genovese: the pizza and focaccia tradition keeps a common denominator of quality, precision and materials throughout. Do not miss the “whites” with stracchino, made according to the local tradition (a soft layer with a filling that, on the palate, is soft and succulent). There are a few fried food options and other delicacies, and the focacce are top quality.