VADOLI
via S. Scervini, 21
PHONE: 3479331657
CLOSED: TUESDAYS
COVERED: 100
PIZZA PRICES FROM 4 TO 9.50 EURO
CREDIT CARD: ALL
ITALIAN STYLE PIZZA
If you were to have a doubt about where to go for a quality pizza, choosing this sign would solve the problem. Modern ambiance, old-fashioned welcome and a pizza that celebrates the passion for well-made things of Fabiano Pansini, a talented pizzaiolo. The list of pizzas is not exactly small and leaves room for imagination and a focused selection of good crafted ingredients especially close by. There are only five Margherite pizzas, which are really worth a try, and then there are the "state of the art" ones, such as the very good white one with mortadella and stracciata, or the one with San Marzano tomatoes, fiordilatte cheese, artisanal caciocavallo silano cheese, red sausage, buffalo bites and extra virgin olive oil. The selection of beers is careful and refined, with a special card that includes good Calabrian realities. Regional is also the wine offer.
PIZZAMORE
via Don Francesco Maria Greco, 5
PHONE 3297445896
CLOSED: SUNDAY
PIZZA CUT
THE PIZZERIA.
As soon as you enter, what strikes you most is the order of the display, with the various colorful pizzas that seem to be aligned according to a precise aesthetic and chromatic citerio. But it is the whole place to give a pleasant feeling of attention to detail, no ostentation but only good taste. The laboratory is, of course, the beating heart of the exercise: here are born the doughs based on selected flours, matured for a long time until they are ready for the draft, a medium thickness, and for cooking. From the oven come out bases crispy on the outside and soft in the crumb, characterized by an alveolation beautiful to see and that preludes to the lightness of the whole. The toppings are truly superb, both for the selection of raw materials and for the ability to combine them with wisdom, finding the right contrasts of textures and flavors. Antonio likes to vary his proposals frequently: yellow dates, swordfish, pan-seared pumpkin and basil cream; pan-seared turnip tops, burrata cheese and anchovies from Cetara; pumpkin cream, palate mousse and whipped salt cod. Also worth trying are the fried pizza and the focaccia to be stuffed. Service courteous and ready to give all the explanations requested.
THE PIZZA MAKER. Passion for the white art, sure. But Antonio Oliva knows how to go further, because he has a chef's sensitivity. You can see it from his taste for combinations, from his attention to color, from his ability to choose the raw material. All accompanied by the courage to innovate while working in a land attached to its traditions and far from the tourist and commercial circuits.
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