PIZZERIA ASCOLANA
p.zza F. Simonetti, 77
TEL. 3406100235
CHIUSO: DOMENICA
PIZZA A TAGLIO
Un prodotto semplice che ha conquistato un numero sempre più elevato di affezionati clienti: la pizzetta rossa, fragrante e genuina. La formula e la stessa dal 1954: pizza d'asporto, servita sempre calda e con il sorriso. Pochi gusti ma bene fatti: Margherita, Marinara, con verdure, bianca, con i formaggi. La piccola tonda è croccante alla base e condita il giusto, l'impasto è ben digeribile. Il disco di pizza è steso direttamente in teglia e lievitato naturalmente, cotta al momenta al forno elettrico. Ne esce con i bordi colorati, unti il giusto e con un profumo davvero invitante, a prova di goloso. Dal frigo si può scegliere cosa bere, e può mangiare all'interno oppure camminando per la bella Ascoli. L'Ascolano si trova in pieno centro, alle spalle di Piazza del Popolo.
LA NICCHIA
l.go dei Cataldi, 9
PHONE0736257684
CLOSED: SEMPRE APERTO
COVERED: 70
PIZZA PRICES: DA 4 A 9 EURO
CREDIT CARD: CSI,DC,VISA,MC,POS
ITALIAN STYLE PIZZA
Four brothers united in their passion for their work. Pizza and quality catering are perfectly integrated in the offer of this pleasant restaurant in the heart of Ascoli, housed in an ancient synagogue. The doughs, studied by Guido Nardi, are characterized by the use of national organic flours (often also local), natural yeast and long maturation that ensures excellent digestibility. In the menu, classic pizzas, with dough leavened with sourdough and cooked in a wood-burning oven, are combined with creative proposals in terms of toppings and bases. An example is the Focaccia Mosè: soft, high with seasoned stracchino cheese, handmade ham and homemade mustard. Not to be missed is the pizza "Sua Maestà l'oliva all'ascolana": focaccia made with iervicella flour that recreates the flavor of the city's famous fried food with quenelle di came, Parmigiano Reggiano fondue and tender Ascolana olives covered with gold leaves. Wide wine list and a good selection of wines, craft beers on tap. The service, coordinated by Bruno and Davide, is friendly and correct in time. We also recommend the good cuisine of chef Francesca Nardi. In summertime it is possible to eat outside in a soft and elegant atmosphere.
LA SCALETTA
via Napoli, 137
PHONE: 073645626
CLOSED: ALWAYS OPEN ONLY IN THE EVENING
COVERED: 200
PIZZA PRICES: FROM 6 TO 15 EURO
CREDIT CARD: CSI,VISA,MC,POS
ITALIAN STYLE PIZZA
Mirko Petracci's volcanic creativity continues to achieve positive goals. The year 2020 has certainly not been an easy one, but here they have continued to invest in the quality of service, even renovating the premises and enlarging them with a pleasant garden. Gran'Aria, a patented dough, is made from stone-ground flour with wheat germ, sourdough (by master Pier Giorgio Giorilli), three phases of pre-fermentation and high hydration. The result is a very light pizza, soft inside but crispy outside. Tasting pizzas are served on this dough, whose topping was studied in collaboration with chef Davide Camaioni (Ristorante PostoNuovo, San Benedetto del Tronto). Examples include Margherita 3.0 with pacchino sauce with chopped Colonnata lard, pecorino di fossa cheese and parsley gel, and "Che Fico che sono" with Fracassa ham aged for 19 months, stracciatella burrata cheese, sprouts and fig jam. Always good and digestible the classic dough, available in traditional flavors. Try the homemade Ascoli olives and the desserts created by Piero Petracci, brother of the pizza chef. The wine list is a good description of the territory and draught and bottled craft beers are available.
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