Pizzerie Eccellenti 2020
This is just the right place for a well-made gluten free pizza or for the adventurous who love to try new kinds of dough such as burnt wheat, hemp, pumpkin or wholegrain spelt. The menu includes just under 50 kinds of pizzas. They are round and thin with a slightly pronounced crust, without any great peaks. You can choose from among traditional, special, white and gourmet pizzas. The dough is 100% made with a biga, and for the classic pizzas, only type 1 and stone-ground wheat germ flours are used. All are made with a long maturation time of at least 72 hours. Mauro Ripa, a pizza chef with a 20-year career under his belt, has evolved the art of bread making, thanks to his passion and study, which paved the way for the new ideas. The beer list is rich with particular attention given to craft brews. A note of merit goes to the staff; they are quick despite the scrupulous attention to hygiene that has been added to their normal work. Every page of the menus and the tables were always cleaned between customers.