FRUMENTO
p.zza G. Mazzini, 8
PHONE095601496
CLOSED: ALWAYS OPEN ONLY IN THE EVENING
COVERED: 90
PIZZA PRICES: FROM 7.50 TO 14 EURO
CREDIT CARD: ALL
ITALIAN STYLE PIZZA
Opera di due giovani imprenditori, Emanuele Serpa e Federica Lazzaro, il locale, nel centro cittadino, in una bella piazza dove si può mangiare anche all'aperto, non è solo pizzeria, ma anche wine & cocktail bar. Quattro gli impasti: uno classico, più tre - a rotazione - da grani antichi. Le materie prime sono scelte con cura, in buona parte locali biologiche, tra questi i salumi dei Nebrodi, il cavolo di Aci (presìdio Slow), i capperi di Salina, verdure e ortaggi freschi e olio extravergine dell'Etna. L'impasto è indiretto con una lunga maturazione di 24 ore e un'alta idratazione al 75%. Il bordo è alto e leggermente croccante, più compatto quello ottenuto da farine siciliane. Oltre alle tradizionali, è possibile scegliere tra Pizze mare, Pizze campagna, Pizze e salumi, Calzoni e Pane e companatico. Tra quelle più richieste, la pizza al cavolo 'Trunzo di Jaci" con mozzarella di bufala di Paestum, cipolla fresco e salsiccia di bufalo ragusano al finocchietto selvatico, la Nebrodi, con fiordilatte ragusano, funghi cardoncelli, fonduta d Parmigiano Reggiano 36 mesi, crudo di suino nero e prezzemolo.
IL TOCCO
v.le dello Jonio, 38
PHONE: 0957648819
CLOSED: MONDAY; FROM NOV TO APR, OPEN SUNDAY AT LUNCH FROM OCT TO MAG
COVERED: 200
PIZZA PRICES: FROM 6.50 TO 13 EURO
CREDIT CARD: CSI,VISA,MC,POS
ITALIAN STYLE PIZZA
The "magic touch" of the place in business since 1997, and represented by the panoramic terraces in the green and a splendid observatory on the Ionian Sea that sweeps from the Gulf of Catania to Calabria. Patron and creator of the restaurant is Cristiano Vitale, professional sportsman, who follows with passion every aspect. He is accompanied in the dining room by Sebastiano Manna and in the ovens by Pippo Cuscinà. The dough is in autolysis, at 65-70% with a maturation of at least 24 hours. During the drafting phase, it is possible to choose the "Sicilian edge", a frame with sesame seeds, of particular fragrance, to be enjoyed until the last bite. In addition to the classic dough, there is a special organic dough "Il Tocco". There are three lines in the menu: white, red and "Recommended". Among the latter, the "Siciliana ad ogni morso" (Sicilian in every bite) with baked cherry tomatoes, stracciatella di burrata cheese, wild fennel pesto and homemade basil, the Yogjakarta, with mozzarella, zucchini cream, Parma ham, baked cherry tomatoes and baked potatoes. Among reds, Pantelleria, with tomato, fiordilatte, fried eggplant, salted ricotta cheese from Enna, oregano and basil.
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