Pizzerie Eccellenti 2020
Pizzeria Du de Cope
The Du de Cope is the trump card played by Giancarlo Perbellini, a top chef in Verona, in the classic pizza game. It is a place without many frills, but of high quality. It is located in a successful corner of town near the Piazza Erbe. It is door-to-door with another of the seven establishments within the Perbellini dynasty (Il Tapasotto) and offers innovation to the Neapolitan tradition. Ingredients: a wood-fired oven which was built by Neapolitan builders, a “typical” setting with Vietri ceramics on the walls, pizzas with very high crusts (but also cereal or burnt grain “schiacciate” for those who are looking for crispiness), and simplicity in the top quality of the toppings. There is innovation in the lengthy leavening times, up to three days, and in the suggestions of the “pizze dello chef.” These have an accurate list of the dairy products used. They not excessively exotic, but certainly tempting: Cacio e Pepe, Pecorino, Grana Padano Riserva, Squacquerone, Caprino, Burrata and lots of buffalo-milk mozzarella.