Da poco più di un anno Francesco Cassarino ha dato vita, a Marina di Ragusa, alla Anchoa, trasferendo lì la sua storica attività, Caravanserraglio, nota per l’alta qualità delle sue pizze. La pizza dell’Anchoa mantiene le stesse caratteristiche. La base, di farine scelte dopo accurate prove, è soffice e fragrante e gli ingredienti delle farciture sono di qualità e rispettano la stagionalità. Il prodotto finale è alquanto digeribile.
Anchoa was established not much more than a year ago by Francesco Cassarino in Marina di Ragusa who transferred here from his famous establishment: Caravanserraglio, known for the high quality of its pizzas. Anchoa’s pizzas enjoy the same characteristics. The base, which is made with choice flours selected only after meticulous testing, is soft and fragrant and the ingredients for the toppings are of quality and seasonal. The final product is easy to digest.
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