Pizzerie Eccellenti 2020
Pane e Salute
At Paglia you enter directly into a room with an oven that dates to 1526. The home-style and natural techniques are still used here together with genuine and organic products. As Angelo di Biccari or Trilussa, the current owner of the oven defines it, the Divine Bread is prepared now as it was then using the same yeast as per centuries of tradition. With the same dough, Triulussa produces a championship-worthy pizza. As soon as you arrive, you will be welcomed by the unstoppable Angelo who, with his usual rough but authentic hospitality, will keep you company for the entire visit. He recounts the elements necessary to truly understand the process that pushed Angelo to continue the production of the bread and then the pizza. The pizzas are those of another time, where flavor, substance and health are perceptible both in the dough and in the toppings that are all rigorously locally sourced from the producers in the Dauno territory. On the whole, a joyous place.