Table of contents:
- 15. La Marciaronda - Nettuno (RM)
- 14. Cutting - Turin
- 13. Pizza Zazà - Rome
- 12. Pizza Fantasy - San Donà di Piave (VE)
- 11. Menchetti - Arezzo
- 10. Il Pizzicotto - Lecce
- 09. O’fiore mio - Bologna
- 08. Fratelli Valle - Roseto degli Abruzzi (TE)
- 07. From Neo - Gambettola (Forlì-Cesena)
- 06. Pizza & Beer - Bussolengo (VR)
- 05. Pizza 120 - Rome
- 04. Pizzamore olive - Acri (CS)
- 03. Angelo E Simonetta - Rome
- 02. Saporè - Verona
- 01. Pizzarium - Rome
2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
Dissapore did not have a ranking of pizzerias by the slice.
Of course, you could also live without it, but from today readers devoted to compulsive research find bread, or rather, rectangles of leavened dough with unusual and seductive fillings, for their teeth
It wasn't always like that. But luckily the mozzarella cutout from the supermarket leaking sour tomato at € 3.50, Fanta included, is now relegated to our (bad) memories.
Today, whether it is defined as gourmet or not, it does not matter, pizza by the level cut, in a pan or on a shovel, high or low and scrocchiarella, is mixed with ancient grains and mother yeast, while the filling is seasonal and PDO or not..
So here is the guide to a growing sector that just to clarify is not the same as round take-away pizzas or fried pizza. This is the realm of scissors and shovels, of selling by weight (of gold, sometimes), of "I put a little more on, what do I leave? ".
Let us know what you think, of course.
15. La Marciaronda - Nettuno (RM)
With a not very catchy name (marcia ronda is the crenellated path along the outer walls of a castle, here it refers to the towers of Astura) and an almost non-existent self-promotion, Carlo and Mirna, owners of this pizzeria by the cut, make gnawing at the neighbors in Piazza Marcantonio Colonna and several Roman colleagues.
The dough as light as a puff, with 72 hours of leavening, contrasts the richness of the toppings: the combination of artichokes, pancetta and gorgonzola speaks of the territory with taste and inventiveness.
14. Cutting - Turin
Nice idea of calling one of the seasonal pizzas Daikol salam (it was in April, too bad). Address to mark on the Moleskine, loved and frequented by Enrico Crippa, three Michelin stars for the Duomo restaurant in Alba, CN, who has chosen to experience his 20 euro Pollock pizza here.
Good but also clean and fair, since the Slow Food snail often stands out among the ingredients (many Presidia).
Luigi Ferraris, the owner pizza chef, is the nerd counter neighbor who also manages to make himself loved, and can only win the Turin derby even in the Tomatika restaurant / pizzeria.
13. Pizza Zazà - Rome
If you give oil paints and a couple of canvases to a little tame child, you get something that looks like the trays of Pizza Zazà (all-Roman franchise: Piazza sant’Eustachio 49, Via Nizza 69, Via Cina 86).
With fillings devoted to excess, such as the one in the photo (courgette salad, citrus cream, buffalo, salmon, poppy seeds and pistachios), and an ostentatious use of organic ingredients, the mini-chain betrays itself with a can.
Eh eh, Coca Cola no. Come on, that spoils the taste and makes the long leavening dough swell in the belly.
12. Pizza Fantasy - San Donà di Piave (VE)
This is the place of demanding do-it-yourself, where the customer stuffs the Roman pizza alla pala, also called “scrocchiarella”, according to preference. For example with smoked buffalo scamorza in natural straw and honey caramelized pumpkin.
“Mappazzone” risk threshold, as Bruno Barbieri of MasterChef would say: 75%.
To be on the safe side, there is the seasonal menu, which for this spring / summer offers a pizza that defies the sun: Parmigiano Reggiano fondue, aubergines and confit tomatoes, Piedmontese hazelnuts and basil.
11. Menchetti - Arezzo
A historic bakery that for the salt-free dough, as per Tuscan tradition (but the term sciapo does not suit this pizza) uses two leavening: slow and with mother yeast, in both cases there are 4/5 hours of rest on the dough broken.
The Menchetti family, which has been producing yeasts since 1948, has more outlets in the city. Verna wheat (a very tasty Tuscan variety) and extra virgin olive oil are produced on their own, the pizza not to be missed is with porcini mushrooms and raw ham.
10. Il Pizzicotto - Lecce
It is hardly surprising for the use of stracciatella in a pizzeria by the slice in Lecce (actually there are two shops, in via degli Ammirati 14 / D and in via Zanardelli 48).
But that Gorgonzola, the constant presence of the huge slate, is brought into vogue, this is quite unusual. An example? The four cheeses and walnuts, pictured. After all, Stefano Mele does not only know his own roots: he learned the trade in Belgium.
Brewer's yeast in the dough and a pan to try on all: bacon, red onion and saffron.
09. O’fiore mio - Bologna
Bolognese spin-off of the parent company located in Faenza, and which has already spawned a beach club in Milano Marittima, O’Fiore Mio succeeds in the arduous task of making even vegan proposals attractive. This is the case of the Roman pizza in the photo: 40 × 60 centimeters with chickpea cream, lentils, dried cherry tomatoes and fresh parsley.
The Bologna office, subtitled Pizze di Strada, has nothing of the ordinary. Starting with flours: spelled, kamut and ancient grains such as Triticum Monococcum (small spelled or monococcum) are also used here.
Among the toppings, the fragrant trio of cauliflower, garlic, taleggio DOP and the coppa di testa (obtained from the pig's head and all the bones discarded from slaughter) are worth mentioning. Gagliardi.
08. Fratelli Valle - Roseto degli Abruzzi (TE)
Valerio and Luca Valle, specializing in a low and crunchy pan pizza, represent the Abruzzo reference on this list.
They manage to amaze even with the most obvious non-cooking couple: melon and San Daniele raw ham, by banging it on the shovel. Good sign.
Maybe they are good, it will be the number 1 semi-wholemeal flour, but the fragrance is appreciated even in the simpler versions, with tomato and anchovy. However, remember to ask for pizza with salami in Montepulciano.
07. From Neo - Gambettola (Forlì-Cesena)
Black Cabbage with Rolled Bacon and Talamello Fossa Cheese: Marco Farabegoli must have visited a cheese nerd shop before stuffing Roman-style pan pizza with such combinations.
Since 2008, when it opened the pizzeria, Farabegoli has mainly used local ingredients such as chestnuts from the Tuscan-Emilian Apennines, lard from Castelluccio and stone-ground flours.
06. Pizza & Beer - Bussolengo (VR)
There you will find spontaneous leavening dough (triggered by the enzymes of the flour at a temperature between 28 and 30 degrees, with the addition of water) and the possibility of filling the pizza at the moment, according to the preferred combination.
But you will also find the version with mother yeast, topped like all the Pizza & Birra pans with excellent ingredients carefully chosen and prepared, including Taggiasca olives and vegetables à la julienne.
05. Pizza 120 - Rome
There must be a secret twinning between Rome - Cossano Belbo (CN). Because Mulino Marino flours have not only seduced Gabriele Bonci (he comes too, don't worry), not by chance an honorary citizen of the Piedmontese village.
Another master of (gourmet) pizza from a steamed display cabinet has treasured it. Alvaro Paganelli: predilection for Khorasan Kamut wheat, good choice of artisan beers and toppings worthy of the best street food that has become a trend topic in the capital: in particular courgette flowers and anchovies. Instead of mozzarella, here is buffalo burrata.
04. Pizzamore olive - Acri (CS)
Another Marino addicted (in the sense of Mulino Marino) is Antonio Oliva, who brings stone-ground flour from the Langhe to Calabria in order to obtain the soft dough and crust that characterizes it, worthy of a perfect bread.
Coarse fillings that bring joy: if you pass it, honor the Tropea onion and let yourself go with the stracciata di peppers. As long as you find them because for Oliva seasonality is a must.
03. Angelo E Simonetta - Rome
The founder of the Roman-style pizza in pan, Angelo Iezzi is the recipient of the pilgrimage of every aspiring pizza maker who wants to try his hand at Roman pizza. In the Eighties he was the first to put a dough in a pan that was not ready in the time of a pit stop in Formula 1.
From those years, at Angelo and Simonetta, the aura of truffle creams and shrimp in pink sauce remained. But Iezzi is forgiven in the name of the crunchy / soft alliance we all aspire to, which is his death with the fat / spicy pork (the famous pairing of the house).
02. Saporè - Verona
Our climb towards the nobility of pizza by the slice has almost reached the top and we cannot fail to mention Renato Bosco. Pizzaiolo became a brand (signature pandoro and fruit compotes, his pizzacaffè La Torre, in the center of Verona, occupies the medieval tower of Via Scipione Maffei), began with the Roman-style pizza in a pan.
Saporé is located in two rooms: the one for take-away, in via Ponte 55, and the tasting room next to it (at number 53).
Here, limiting itself to pizza by the slice, you can find crunch (crunchy in a pan), double crunch (stuffed crunch) and pizza alla pala. It is liked for a combination of factors: perfect honeycomb and ingredients that satisfy the taste of gourmets, from Parmigiano Reggiano aged 24 months to rice mozzarella which also winks at vegans.
01. Pizzarium - Rome
Yes, we are as predictable as cinnamon bun with coffee. But tell us, doesn't Pizzarium deserve the primacy?
This is the place whose dimensions are inversely proportional to the fame in which Gabriele Bonci built his legend. Since 2011, the year of the opening, there have been a lot of slices in the oven: the place has expanded, the Bonci Bakery (great pizza there too) and several collaborations have been born: Open Baladin Roma, NO AU, La pizza del teatro di piazza s. Simeone (also in Rome) and the one with the other rock star of pizza, but round and true, Gino Sorbillo.
TV has also arrived with Antonella Clerici's La Prova del Cuoco, and Gabriele has become the beloved / hated Bonci, who when he is criticized is not clear whether it is out of envy or excess of zeal.