Pizzerie Eccellenti 2020
Mistral dal 1959
Easy and welcoming, the Mistral pizzeria has bet all of its chips on the white art of the Master Pizza Chef Ron Garofalo, the eclectic owner of the establishment that personifies a warm and lighthearted soul. The tablecloths, the menu and the lovely furnishings make a nice contrast to the pizzas. They can be categorized as high quality, both for the quality of the ingredients used and for the light and digestible dough with a long leavening. The specialty that must be tried is the sfincione bianco bagherese with onions, ricotta, tuma cheese and toasted bread. The pizzas in the form of a “gondola” are interesting. They look like a sort of open calzone with high crust stuffed with fontina and various other ingredients which can be selected by the patron. The spartan, do-it-yourself menu, allows the diner to mark his or her choice autonomously. There is an average selection of beers and the wine list is a bit better. As a dessert, we highly recommend the fruit-flavored gelati from the gelateria next door to the pizzeria.