Pizzerie Top 2020

32° - Officine del Cibo





Hands and ideas.  Giuseppe Messina, pizza chef, beats his hands in dough as per the historic tradition of the authentic Neapolitan pizza.  Doughs, even alternative kinds, thicknesses and baking are all adjusted according to the toppings.  The result is pizzas with a very thin base that are moist, bubbly and with a fragrant crust that is always different.  There are also montanare, focaccias and steam-baked pizzas which testify of a true passion for all leavened goods.  And then there are Giacomo Devoto’s ideas, the owner and cook.  He uses gourmet cooking techniques for original toppings that often include Slow Food Presidia products or that come from artisan productions that are sometimes local, or from the house garden.  The Pizza Lab or Pizza Cucina menus list the numerous selections which have a perfect balance between the doughs and the raw materials.  The dining area that is well up to superior standards, the intriguing wine and beer lists, the curated desserts, and the house-made gelato, all make the Officine del Cibo an example of a contemporary pizzeria that does not want to abandon tradition.




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pizza chef:

Giuseppe Messina

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style:
Napoletano
localizzatore
address:

Officine del Cibo, Via Brigata Partigiana Ugo Muccini, Sarzana, SP, Italia

Mezzi
accessible by public transport
Telefono
telephone:
3939584694
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not to be missed: Ortolana
Vino
wine list:
Eccellente (oltre 30)
Birra
beer list:
Di pregio (da 6 a 10)
Gluten Free
gluten free pizza:
prenotazione
serv_aggiuntivi
suitable for people with mobility difficulties
parking
air conditioning
free wifi

garden

take-away pizza

pets allowed

banconota
accepted payment methods:
partner