Pizzerie Top 2020
39° - Piccola Piedigrotta
The Tramontin Giovanni Mandara has not interrupted his experiments which he conducts in his Reggio Emilia ‘laboratory.’ He dedicates himself to doughs and forgotten ingredients, such as the Carmosina pear or the Limoncella apple, which will become a pizza in the next few months. You choose from a menu rife with proposals with three doughs based on flours from local agri-businesses for pizzas that are either small and high, high and soft, or thin and large with a crunchy border. A great pleasure is the ‘Cilentana,’ with a dough without salt that rises for five days, with a hemp base, seawater, wheat, barley, toasted ceareals, topped with prosciuto from heavy Italian swine, Cilento figs, Croce gorgonzola, and pepper from the Isola di Principe. A bridge between Tramonti and Reggio Emilia is the ‘Sciurillo,’ with Italian 00 flours, sourdough and beer yeast, salt from Cervia and a three-day leavening. It is topped with mozzarella, lard and zucchini flowers stuffed with Reggiana buffalo-milk ricotta. To end there is a selection of desserts and liquors.