2019
Acqua e Farina – Rosario Giannattasio
pizzeria
Da non perdere
Rosario Giannattasio, salernitano, è a Vicenza da 10 anni, tutti dedicati alla ricerca. Con l’esordio "d'asporto" ai Ferrovieri, periferia sudovest della città, si è dedicato a impasti ad alta idratazione e lunga lievitazione (24 ore più 36). Risultato: una pizza molto digeribile. Acqua e Farina - forno a vista, 40 posti, tavola-social per tempi pandemici migliori (oggi affrontati con cura: termometro, distanze, menù sotto vetro) - prosegue il lavoro con ingredienti scelti: San Marzano e friarielli, salsiccia di maialino nero casertano, crudo di Langhirano, bufala Dop, 'nduja di Spilinga, alici cilentane. L’estro ispira le Pizze del Giorno, con verdure di stagione in abbinamenti inconsueti. Tra i classici: “ A Ciociara” con acciughe, olive taggiasche e capperi di Sicilia; “A Burratella” con burrata pugliese; “A Parmigiana” con provola affumicata e parmigiano; “A Calabresa” con cipolla di Tropea; e il calzone con ricotta, pancetta e spinaci.
Rosario Giannattasio, from Salerno has been in Vicenza for 10 years now. He has dedicated this time to research. With his “take-away” debut near the railway in the southwestern outskirts of the city, he focused on high hydration and long leavenings for his dough (24 plus 36 hours). The end result is a very digestible pizza. Here at Acqua e Farina, you will find an open oven viewable to its patrons, and a total of 40 seats. The tables are positioned to respect social distancing (pandemic precautions are taken by measuring your temperature, respecting distances between customers and the menu is viewable under glass). Select ingredients are used such as San Marzano tomatoes, friarielli, black pig sausage from Castera, raw ham from Longhirano, DOP buffalo-milk cheeses, ‘nduja from Spilinga and anchovies from Cilento. The pizzas chef’s imagination inspires the Pizzas of the Day, with seasonal vegetables in unusual combinations. Among the classical pizzas, you will find: “A Ciociara” with anchovies, Taggiasca olives and Sicilian capers: “A Burratella” with Apulian burrata; “A Parmigiana” with smoked provola and parmesan cheese; “A Calabrese” with Tropea onions; and the calzone with ricotta, bacon and spinach.
Rosario Giannattasio, from Salerno has been in Vicenza for 10 years now. He has dedicated this time to research. With his “take-away” debut near the railway in the southwestern outskirts of the city, he focused on high hydration and long leavenings for his dough (24 plus 36 hours). The end result is a very digestible pizza. Here at Acqua e Farina, you will find an open oven viewable to its patrons, and a total of 40 seats. The tables are positioned to respect social distancing (pandemic precautions are taken by measuring your temperature, respecting distances between customers and the menu is viewable under glass). Select ingredients are used such as San Marzano tomatoes, friarielli, black pig sausage from Castera, raw ham from Longhirano, DOP buffalo-milk cheeses, ‘nduja from Spilinga and anchovies from Cilento. The pizzas chef’s imagination inspires the Pizzas of the Day, with seasonal vegetables in unusual combinations. Among the classical pizzas, you will find: “A Ciociara” with anchovies, Taggiasca olives and Sicilian capers: “A Burratella” with Apulian burrata; “A Parmigiana” with smoked provola and parmesan cheese; “A Calabrese” with Tropea onions; and the calzone with ricotta, bacon and spinach.
Via Giuseppe Vaccari, 110, 36100 Vicenza, VI, Italia
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giorno di chiusura: Martedì
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