DANIELE GOURMET
v.le Italia, 223
PHONE 082533451
CLOSED: ALWAYS OPEN
COVERED: 120
PIZZA PRICES: FROM 6 TO 12 EURO
CREDIT CARD: CSI,VISA,MC,POS
NEAPOLITAN PIZZA
Giuseppe Maglione's is not the usual pizzeria, but a place where you can try special combinations in a nice, cozy, but above all with great attention to the proposal and service of pizza. The pleasure of tasting a round pizza here is a combination of many factors, starting with the use of unrefined flours, long leavening and precise cooking in the wood-fired oven. The rest is taken care of by the extraordinary raw materials that are carefully selected and presented on the counter, for a taste that is always light and digestible. The queen of the summer is certainly the focaccia with prawns and truffle, but there are also other imaginative proposals such as Termidoro (with buffalo mozzarella, scampi cream, scampi tartare and toasted almonds) or the always good Violetta (with provola di Agerola, speck, caciocavallo matured in caves and confit tomatoes). Here the rounds are presented in the "tasting" version already cut into wedges, so as to allow the tasting of different combinations. Punctual service and availability of the outdoor area in the summer.
DEGUSTA
via Ammiraglio G. Ronco, 35
PHONE: 0825784957
CLOSED: ALWAYS OPEN
COVERED: 150
PIZZA PRICES: FROM 3,50 TO 8 EURO
CREDIT CARD: ALL
NEAPOLITAN PIZZA
A few steps from the Villa Comunale is this excellent reference where you can enjoy a nice environment with an essential and contemporary style. Large spaces where you move a service always friendly and helpful in explaining the courses and preparations. Here, in fact, in addition to a local cuisine, you can find tasty Neapolitan-style rounds. Good technique that makes them fragrant and excellent digestibility, thanks to set right and precise cooking. What makes the difference, moreover, are the ingredients that characterize the condiments, including quality extra virgin olive oil from this area, fiordilatte (a type of milk cheese), salami, cheese and tomatoes. From here are born the most classic combinations as in the case of Margherita or Bufalina, to those more particular as the Calabrese. To begin with, it is worth tasting the tasty fried foods.
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