Pizzerie Eccellenti 2020
Il Patriarca’s pizza is as excellent and refined pizza just like any of the other culinary specialties offered here. We visited their pizzeria in the summer, when Chef Emanuele Natalizio typically accommodates his guests outdoors, in the splendid setting of the Cathedral of Bitonto. The slow-rising dough is made using re-milled “Senatore Cappelli” durum wheat (pasta wheat) or using alternative flours depending on availability. For the toppings they rely on the quality local ingredients. In fact, the special pizzas list, inspired by the regional excellence and traditions, are the winning idea of a reinterpretation of the pizza Pugliese that does not fear comparisons even with the noble pizza Napoletana. I would also suggest letting the staff recommend their delicious off-menu delicacies. Our choice was pizza with podolico milk burrata, Lucanian suckling pig cooked at low temperatures and a Pugliese (Apulian) vincotto glaze. They offer a good selection of beers, including craft beers as well and a choice of liquors and wines with prestigious labels.