ALESSSANDRO SCUDERI
via Genova, 263
PHONE: 3755527607
CLOSED: DOMENICA I LUNEDI'; APERTO SOLO LA SERA
COVERED: 70
PIZZA PRICES FROM 7.50 TO 19 EURO
CREDIT CARD: ALL
PIZZA TASTING
He likes to call himself an artisan pizza maker because "everything starts from the hands, first from the
the earth and then in the kitchen". Alessandro Scuderi has clear ideas, great passion, technique
and desire to experiment. Since he transformed the takeaway pizzeria in 2017,
every year he introduces some novelties: in 2020 comes the abandonment of the wood-burning oven in favor of an electric one
favor of the electric one, the creation of a dehors with 10 tables and other details
of furniture. Da Bongiovanni, a mill just outside Turin, chooses Antigua flours for its
Antigua flours for its doughs: a soft wheat type 2, a whole wheat, a multigrain and its
Open Burger, a type 2 that integrates butter, milk and eggs. The dough
is more and more accurate, balanced with precision for disc versions, Roman shovel versions,
the frying pan: excellent contrast between crunchy and soft, precise control of
control of humidity, constant texture of the alveolation. More than 30 specialties: from
Tonnusa 3.0 (tomato base "Scuderi" tuna fillet in olive oil, stracciatella,
caramelized onion, earth of walnuts) to the Piemontese (base of tomato
"peretto maturo" tomato slices, very fine roast-beef, traditional tuna sauce, caper fruit).
caper). Craft beers, young and friendly service. From the still Covid was
Scuderi Prime was born, a revolutionary delivery of vacuum-packed pizza bases and the
bases of pizza and the house tomato.
IL MULINO
via G. Plana, 41
PHONE:0131252737
CLOSED: GIOVEDI'
COVERED: 70
PIZZA PRICES FROM 4.50 TO 12 EURO
CREDIT CARD: ALL
ITALIAN STYLE PIZZA
In the heart of the city, a restaurant-pizzeria, cheerful and colorful
with a very wide offer that ranges from fresh fish to meat dishes but
that offers a nice range of pizzas. Doughs with organic semi-integral flours:
on request classic, whole wheat or karnut dough, leavening from 24 to 72 hours, a guarantee of good digestion.
hours, a guarantee of good digestibility. Low, semi-crispy frame structure with a pleasant
pleasant consistency until the counter that allows the fold to portfolio without breaking
breaking, cooking well calibrated, never suffering from excessive burning,
strong both of wood and electric oven for the most suitable management of the different
specialties. More than sixty occasions of choice, between traditional and special, all with
with carefully selected ingredients; to try, the Iberian with fiordilatte
of buffalo and iberian jamon serrano and the Silana with tomatoes San Marzano, 'nduja
of Spilinga, caciocavallo silano and basil. Complete the picture fried pizzas,
calzoni, focacce di Recco. To drink Moretti draught, some congruous artisanal choice
vim from a special card. Friendly and officiente service.
PIEDIGROTTA 2 EXPRESS
p.zza G.Garibaldi, 34
PHONE: 0131262085
CLOSED: MARTEDI'
PIZZA BY CUT
Brick or pan? Giuseppe Giordano invents and patents a solution
that combines or rather merges the characteristics of both techniques. He calls it
Pizz'ino® it employs a bottomless pan in which the disc cooks 30/40 seconds more than the 3 minutes of the Tramonti tradition that inspires him.
more than the 3 minutes of the Tramonti tradition from which it takes its inspiration. The result is a
crispy and crumbly product thanks to the stone and at the same time soft and fluffy
as if it were pan-fried. Remarkable selection of ingredients that make up the many and inviting
and inviting fillings all combinable with the types of cooking. The Margherita
Margherita, in both methods, as the many other specialties many of which are filled with
stuffed with Slow Food presidia searched both along the peninsula and in the territory as in the case of
in the case of the Motebore with cream from the presidium of the same name and salami from the Valli Tortonesi.
Takeaway place but with about 15 seats inside and about forty in the dehors.
Fast service and congruous choice of drinks. Giuseppe has opened a second place,
"Via Ferrara" (in the street of the same name): a completely new format, articulated on two floors,
which combines pizza and American baf (Fabiano Omodeo is a long-time bartender).
This section of our portals is constantly being updated as information comes to us both from our collaborators and from the various reports pizza lovers send us regularly throughout the year.
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