Grandi Pizzerie 2020
58° - La Pergola
To try Tommaso Vatti and his wife Silvia Rossetti’s pizzas you need to take a trip to Radicondoli in the Siena area. There is an obsessive care taken with the doughs (classic, meter-long, or pan) made with type 1 and whole wheat flours. There has been a careful selection of the suppliers for the topping ingredients, from local producers to the top Slow Food Presidia and Arca del Gusto products. The pairing of oil to the pizza allows for the release of Tuscan flavors, with toppings such as a Chianina tartar with mayonnaise and giant garlic from Val di Chiana, or filleted wild boar alla maremmana. They become even more ‘Tuscan’ if consumed on the outdoor terrace which overlooks the Siena foothills. In the dining area, Tommaso’s brother Chicco supervises a vast wine list.