Calling them pizzas is an understatement, in fact all or almost all experiment, and then propose combinations of unusual ingredients and cooking techniques with scientific methods, up to school in laboratories where to deepen the characteristics of flours and raw materials to balance, for excellent final products. And in the end they succeed, with genius to try.
Gives I Tigli a San Bonifacio (Verona), where Simone Padoan emphasizes between pigeon or eel pizzato, or to his now famous and scenographic, sashimi pizza with shrimp. The quality is taken for granted, at the base in fact, when it comes to emotions, moreover original, as per Giangi Pizza and Research in Arielli in Abruzzo, where the products of the land fifteen km from the sea of ​​Ortona are all recognizable and enhanced in pizzas of great character. TO Caiazzo in Campania, it needs no introduction Franco Pepe, the great connoisseur, capable of transforming pizza into an all-round experience, between unspeakable food and genius, such as “Wrong daisy”, between the design of the restaurant interpreted by Eoss Architettura and the philosophy of thought that transpires in every creation.
The embarrassment of choice gives way to the desire to try everything, like the specialties of Isabella of Cham al Rione Sanità in Napoli, queen of fried pizza, an essential appointment with a variation of land and sea, with tarallo, or seasonal pizza and a marked innovation, the result of continuous research. Another place other special pizzas, signed by Marzia Buzzanca who brought Abruzzo toHofstätter Garten, in Tarmeno in Trentino Alto Adige, where unusual flavors are enhanced, a marriage between regions with ingenious creations, such as sweetly horseradish, a combination of high ingredients, cabbage, Merlot, and fresh horseradish.
In central Italy, exuberance in pizza is from Your Pizza Illuminati in Porta Portese in the capital, where Pier Daniele Seu and his wife Valeria Zuppardo mix tradition and innovation with the wonders of modern cuisine. Also in Roseto degli Abruzzi from Pump mixers, Luigi Pompetti and family do not give up on dynamic imagination, starting from raw materials and ancient habits. Or the brand new one in Caserta Take Ué, which, inspired by the new frontiers of street food health, reformulates the classic pizza in pala proposal. In Naples the explosion of flavor is from Golocious, where tradition met modern food porn. And again in Palermo at the Pizzeria Frida where Antonio De Blasi develops quality and creative ideas such as his Quadri di pizza, refined and delicious haute cuisine dishes.
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