87° award 2019
Era Ora Ristorante
pizzeria
Premium
stile:
Napoletano
Il locale di Pietro Parisi il cuoco-contadino si trova su un bel viale alberato. La sala è ampia e ben curata. Lo staff è ben organizzato e accogliente e il personale di sala molto attento nella spiegazione delle preparazioni e degli ingredienti.Le pizze sono impastate con lievito “fujuto”,cioè in quantità ridottissima per garantire una buona leggerezza e digeribilità. Sui topping la mano è davvero ben allenata ed è capace di comporre e valorizzare ingredienti tradizionali e presidi Slow Food con equilibrio e leggerezza,
Ottimo il tris di variazioni di crocché, in particolare quello con speck e pomodoro secco da assaggiare assolutamente.
La carta, ordinata e chiara nella grafica, nella suddivisione dei tipi di pizza e nella descrizione degli ingredienti non è semplicemente un elenco ma una guida precisa che orienta bene la scelta.
Dalle spiegazioni emerge il senso di orgogliosa e identitaria appartenenza al territorio.
The establishment of Pietro Parisi, who is both a farmer and chef, is located on a beautiful tree-lined avenue. The dining room is large and well maintained. The staff is well organized and welcoming and the dining room staff are very careful to explain the preparation processes and the ingredients. The dough is made with “fujuto” yeast, in other words, a very small quantity of yeast is used to guarantee lightness and digestibility. The pizza chef is particularly talented with the toppings; he has a lot of experience and is able to create and valorize traditional ingredients and Slow Food Presidia products with balance and lightness. The trio of crocché variations is excellent, especially the one with speck and sun-dried tomatoes which we highly recommend. The menu is well-organized with clear graphics that describe the different choices pizzas and ingredients. It is not simply a list but a precise guide that helps you to make the best selection. From the descriptions on the menu, you can perceive the sense of pride and identity this establishment has for their territory.
The establishment of Pietro Parisi, who is both a farmer and chef, is located on a beautiful tree-lined avenue. The dining room is large and well maintained. The staff is well organized and welcoming and the dining room staff are very careful to explain the preparation processes and the ingredients. The dough is made with “fujuto” yeast, in other words, a very small quantity of yeast is used to guarantee lightness and digestibility. The pizza chef is particularly talented with the toppings; he has a lot of experience and is able to create and valorize traditional ingredients and Slow Food Presidia products with balance and lightness. The trio of crocché variations is excellent, especially the one with speck and sun-dried tomatoes which we highly recommend. The menu is well-organized with clear graphics that describe the different choices pizzas and ingredients. It is not simply a list but a precise guide that helps you to make the best selection. From the descriptions on the menu, you can perceive the sense of pride and identity this establishment has for their territory.
da 10€ a 15€
Pietro Parisi
Via Trieste, 147, Palma Campania, 80036 NA, Italia
distanza:
durata:
durata:
giorno di chiusura: Martedì
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
variabili ad agosto
3398587591
Eccellente (oltre 30)
Di pregio (da 6 a 10)
prenotazione
link
aria climatizzata
wifi gratuito
giardino
pizza da asporto
animali ammessi
metodi di pagamento accettati:
