10° award 2019
La Gatta Mangiona
pizzeria
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stile:
Italiano
C’è un prima e un dopo, nell’ambito delle vicende della pizza capitolina. Esistono un pre e un post-Gatta Mangiona, senza dubbio, almeno per i romani amanti del disco lievitato. È da oltre vent’anni, infatti, che gli appassionati possono godere delle innovazioni apportate da Giancarlo Casa e Sergio Natali, titolari della pizzeria (con annesse misurate divagazioni culinarie) che ha rimodellato il verbo qualitativo del settore: proponendo impasti approntati e maturati a dovere, cotture adeguate, materie prime ben assemblate, servizio giovanile veloce e preparato - ed esclusivamente al femminile! -, nonché scelta di vini, birre e distillati paragonabile a quella di ristoranti di vaglia. Il risultato riconduce ai migliori esempi napoletani, per scioglievolezza, cornicione e digeribilità dell’impasto, anche se il disco mantiene una sua romanità nello spessore dello stesso, mai troppo sostenuto. Un occhio attento meriterà poi sempre la lavagna con le proposte stagionali del giorno, invero mai banali.
There is a before and there is an after on the pizza scene in the Capital. There is, without a doubt, a pre and a post Gatta Mangiona, at least for the Roman pizza lovers. It has been more than twenty years now, in fact, that enthusiasts have been able to enjoy the innovations created by Giancarlo Casa and Serio Natali, owners of the pizzeria (with a carefully selected culinary dishes also available). The establishment has reinvented the sector by proposing doughs that are prepared and leavened as they should be, an appropriate baking, primary materials that are well assembled, and a young, fast and prepared service that is exclusively feminine! Furthermore, the selection of wines, beers and distilled liquors on offer is comparable to a gourmet restaurant. The resulting product is one of the best exemplars of the Neapolitan style for its meltiness, crust and the digestibility of the dough. However the disk nonetheless maintains its Roman nature in its thickness, which is never overly substantial. The blackboard with the creative seasonal proposals of the day is definitely worth a look.
There is a before and there is an after on the pizza scene in the Capital. There is, without a doubt, a pre and a post Gatta Mangiona, at least for the Roman pizza lovers. It has been more than twenty years now, in fact, that enthusiasts have been able to enjoy the innovations created by Giancarlo Casa and Serio Natali, owners of the pizzeria (with a carefully selected culinary dishes also available). The establishment has reinvented the sector by proposing doughs that are prepared and leavened as they should be, an appropriate baking, primary materials that are well assembled, and a young, fast and prepared service that is exclusively feminine! Furthermore, the selection of wines, beers and distilled liquors on offer is comparable to a gourmet restaurant. The resulting product is one of the best exemplars of the Neapolitan style for its meltiness, crust and the digestibility of the dough. However the disk nonetheless maintains its Roman nature in its thickness, which is never overly substantial. The blackboard with the creative seasonal proposals of the day is definitely worth a look.
12 - 15
Giancarlo Casa
Via Federico Ozanam, 30-32, Roma, 00152 RM, Italia
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giorno di chiusura: mai
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
mai
06 5346702
Di pregio (da 11 a 30)
Di pregio (da 6 a 10)
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