Pizzerie Top 2021
28° Giangi Pizza e Ricerca
Innovation and Sustainability 2021
PROSECCO DOC AWARD
This young pizza chef’s recognition of flavor is simply astounding, and he constantly delights his customers in Abruzzo. Maybe calling him a pizza chef is too restrictive. In fact, he uses his inborn instinct to juggle flavor, effortlessly creating new ones continually. The pizza is his trampoline that showcases his talent. Perhaps he deserves a different job title. The modern, airy establishment is located on the side of the road that leaves from Ortona and climbs towards the Majella, and it is increasingly well cared for. As for the doughs, style, and leavening, it is a kind of (southern) enclave of the Padoan style. Therefore, at the table well-curated slices topped with the best ingredients which arrive from the region and the peninsula are served. There is a good selection of wines, with more labels from Abruzzo and important domestic labels. The flavors are always well matched, even in the contrasting combinations, and excellent quality abounds. The prices are a little on the high side, but well justified for the quality and the level of research in the entire supply chain.