2019
Decimo Scalo
pizzeria
Da non perdere
stile:
Napoletano
Ambiente familiare e raccolto, verrebbe da dire un nido d’amore, visto che quando ci sediamo Vittorio Vespignani e la moglie Maria, che segue con cura la sala, sono appena tornati dal viaggio di nozze. E il senso del nome della pizzeria è proprio questo: uno “scalo” come punto di partenza e non di arrivo. Impasto morbido, fragrante e delicato. Topping abbondanti e golosi, talvolta sul filo dell’equilibrio. Ma quando la mano è misurata il successo è assicurato: come nella Doc Rivisitata, una Margherita con un’ombra di pomodoro San Marzano che accoglie spicchi di pomodoro semi-dried in un crescendo di sapori che esalta la grande qualità dell’oro rosso. Divertente la Mezza chiena, ibrido metà pizza e metà ripieno con il bonus della farcitura di schiacciata di patate, provola affumicata, pancetta croccante e salsa semi piccante. Stuzzica la fantasia la Napoletana Ieri & Oggi, con pomodori di colori e consistenze differenti e una selezione di prodotti che porta su e giù per il Mediterraneo.
The atmosphere in this establishment is cozy and familiar. One could almost define it as a love nest, considering that when we visited, Vittorio Vespignani and his wife Maria, who carefully takes care of the dining room, had just recently returned from their honeymoon. The meaning of the name of the establishment, “scalo” (stop-over), is intended as a starting point and not as a destination. The dough is soft, fragrant and delicate. The toppings are delicious and abundant sometimes just on the edge of not seeming well-balanced. When the distribution of the toppings is well-measured then success is assured. This is true for the pizza Doc Rivisitata, which is a Margherita with a hint of San Marzano tomatoes accompanied by semi-sun dried tomatoes that create a crescendo of flavors that only enhances the great quality of the tomatoes (or also known as red gold). The Mezza Chiena pizza is a fun idea; it is a hybrid, half pizza and half stuffed pizza. The stuffing is made with mashed potatoes, smoked provola, crispy bacon and a semi-spicy sauce. The pizza Napoletana Ieri & Oggi teases the imagination with tomatoes of different colors and textures, and a selection of products that takes you up and down the Mediterranean.
The atmosphere in this establishment is cozy and familiar. One could almost define it as a love nest, considering that when we visited, Vittorio Vespignani and his wife Maria, who carefully takes care of the dining room, had just recently returned from their honeymoon. The meaning of the name of the establishment, “scalo” (stop-over), is intended as a starting point and not as a destination. The dough is soft, fragrant and delicate. The toppings are delicious and abundant sometimes just on the edge of not seeming well-balanced. When the distribution of the toppings is well-measured then success is assured. This is true for the pizza Doc Rivisitata, which is a Margherita with a hint of San Marzano tomatoes accompanied by semi-sun dried tomatoes that create a crescendo of flavors that only enhances the great quality of the tomatoes (or also known as red gold). The Mezza Chiena pizza is a fun idea; it is a hybrid, half pizza and half stuffed pizza. The stuffing is made with mashed potatoes, smoked provola, crispy bacon and a semi-spicy sauce. The pizza Napoletana Ieri & Oggi teases the imagination with tomatoes of different colors and textures, and a selection of products that takes you up and down the Mediterranean.
Via Sant'Agostino, 10, 81100 Caserta, CE, Italia
distanza:
durata:
durata:
giorno di chiusura: Lunedi
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
0823 187 0201
Presente (fino a 10)
Di pregio (da 6 a 10)
no
wifi gratuito
pizza da asporto
metodi di pagamento accettati:
