2019
Borgo Vecchio
pizzeria
Da non perdere
stile:
Italiano
Marcello De Vitis è uno di quei pizzaioli perennemente in fibrillazione, sempre alla ricerca della perfezione e di migliorare il prodotto, stupendo il cliente con nuove proposte. Non è semplice tenere il passo in questo piccolo borgo del sud Salento, lontano dai grandi giri. Eppure, qui, è sempre bene prenotare, ed essere puntuali per non vedersi soffiare il tavolo se si giunge in ritardo. Raddoppiati gli spazi esterni per consentire un miglior distanziamento e menu cartacei monouso, dove ha selezionato 70 delle 180 pizze prima disponibili. Dagli impasti indiretti è passato alla gelatinizzazione, che garantisce maggiori profumi, idratazione e leggerezza, sempre maturati almeno 76 ore. Si può scegliere tra pizza fritta, al tagliere, simile alla pinza romana, ma con farina tipo 1 bio, la classica e il calzone, piccola e croccante monoporzione da 200 gr., che fa crac dal primo all’ultimo morso, una vera bontà.
Marcello De Vitis is one of those pizza chefs perpetually in action, always in search of perfection, improving his product, and surprising the patrons with new proposals. It is not easy to stay ahead in this small village in the south of Salento, away from the big crowds. Yet, here, it is always best that you book in advance and be sure to arrive on time to avoid seeing your table given to another client due to your tardiness. The outdoor spaces have been doubled to allow for better spacing and disposable paper menus are used where you can select 70 out of the 180 pizzas that were initially offered. From indirect doughs, De Vitis moved on to gelatinization, which guarantees more intense aromas, hydration and lightness. They are always matured for at least 76 hours. You can choose between fried pizza or pizza served on the cutting board, similar to the Roman pinza but made with type 1 organic flour, classic pizzas and the calzone, small crispy 200 gram single portions which have a real crunch from the first to the last bite, a real delight.
Marcello De Vitis is one of those pizza chefs perpetually in action, always in search of perfection, improving his product, and surprising the patrons with new proposals. It is not easy to stay ahead in this small village in the south of Salento, away from the big crowds. Yet, here, it is always best that you book in advance and be sure to arrive on time to avoid seeing your table given to another client due to your tardiness. The outdoor spaces have been doubled to allow for better spacing and disposable paper menus are used where you can select 70 out of the 180 pizzas that were initially offered. From indirect doughs, De Vitis moved on to gelatinization, which guarantees more intense aromas, hydration and lightness. They are always matured for at least 76 hours. You can choose between fried pizza or pizza served on the cutting board, similar to the Roman pinza but made with type 1 organic flour, classic pizzas and the calzone, small crispy 200 gram single portions which have a real crunch from the first to the last bite, a real delight.
Via Roma, 35, Miggiano, LE, Italia
distanza:
durata:
durata:
giorno di chiusura: lunedì
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
variabili
3245608362 - 3289671442
Non presente
Presente (fino a 5)
si
aria climatizzata
wifi gratuito
pizza da asporto
animali ammessi
metodi di pagamento accettati:
