Grandi Pizzerie 2020
60° - Impastatori Pompetti
In the town of Roseto degli Abruzzi, father and son give prestige to quality pizza dough leavening. Luigi started in 1984, then Francesco, who represents the third generation in this business, intervened. He trained as a cook (important to mention is the experience at Mauro Uliassi’s), and took over in 2014. With him, gourmet pizzas are added to the menu. At Impastatori Pompetti there is room to experiment and have a lot of fun with doughs. Pizzas are obtained from mother yeast, from the processing of historic, local grain and from particular doughs such as the sea-water dough (which uses purified seawater). The pizza “Mio Pomodoro” (fried pizza then dried in the oven with burrata, Piennolo tomato powder and dehydrated basil pesto) has now become a must. Also, other pizzas fruit of creativity deserve mention like the pizza “Evoluzione & Gourmet”, the“Sardinian” with wasabi, olive and tomato, and the “Corata di agnello” (lamb Corata). You can also select pizzas that have been conceived with great chefs such as the pizza “Piccione” (pigeon) by Mauro Colagreco. Great care is put into the toppings which are varied and rich.