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10 unrivaled pizzerias in Bologna
10 unrivaled pizzerias in Bologna

Video: 10 unrivaled pizzerias in Bologna

Video: 10 unrivaled pizzerias in Bologna
Video: Top 10 Restaurants to Visit in Bologna | Italy - English 2024, March
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Once upon a time there was pizza, a simple and generous Italian dish. For some years now, pizza hasn't been that thing anymore.

And Bologna is no exception.

If you believe the tale of the Emilian capital all about tigelle, tagliatelle al ragù and tortellini, you have at least an outdated and naive opinion. There is so much other stuff, there are above all the new pizza places: Neapolitan and gourmet, with sourdough and hydrolysis, PDO ingredients and Slow Food presidia. But still, thankfully, without the prices that make the sport of eating pizza quite expensive.

So much so that the time has come, as already done for Florence, Rome and Milan, to compile the ranking, albeit without positions, of the 10 unrivaled pizzerias in Bologna.

10. Pizzartist

Via Marsala 35

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Small and constantly crowded, the pizzeria led by the self-proclaimed artist of pizza - the young Marco Guerci, born in 1991, a Roman DOC but born in Bologna for love - is located in the heart of the university area.

Specialty pizza alla pala, typical Roman, in an informal setting with young and brisk manners.

Fiordilatte, courgette flowers and anchovies is the most popular filling, while the one with tomato, nettle pesto and buffalo ricotta produces an unexpected pizza with a unique and successful taste.

Given the context, you cannot miss the fried foods, omnipresent in Roman pizzerias, therefore wide with artichokes, supplì, eggplant meatballs and courgette flowers.

Since last summer Pizzartist has also been at the Dopolavoro Ferroviario park and it seems that there will be new openings soon, but for now we cannot tell you more.

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FLOUR : Type 00

LEAVENING : 48 hours

GUY : to the Roman altarpiece

PRICES : The simple 10 euros / kg, the stuffed 14-16 euros / kg

9. Break Naples

Via San Vitale 45 / A

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Wagon wheel-style pizza, the kind you eat in the pizzerias of the historic center of Naples, generous in size, truly XXL, with one of the best buffalo mozzarella in the city. And again, fillings (calzoni), first courses, second courses and sweets typical of the Neapolitan tradition.

Spacca Napoli, set in modern rooms but with a vaguely hospital style, the menu is wide thanks to the wholemeal pizzas with 5-grain flour and also the gourmet pizzas, complete with fresh flaked truffles.

But the orders flow copiously especially for margherita and reginella, red pizza with cherry tomatoes, DOP buffalo mozzarella and a handful of basil added at the end of cooking.

Service to be improved, especially at the weekend, but the point is that as long as a margherita pizza like this one costs € 4.50, the rest matters little. In a nutshell, what happens when you go to the Antica Pizzeria da Michele in Naples.

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FLOUR: Type 00, as the Neapolitan tradition dictates

LEAVENING: 36-48 hours

TYPE: Neapolitan

PRICES: from 4 euros for the marinara to 11 euros for the pizza with fresh truffle flakes

8. Ranzani13

Via Camillo Ranzani 5 / 12h

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The menu of the pub-pizzeria that has changed the evenings of the Bolognese since its opening, in the sense that it attracts many, to the point of always being crowded despite the maxi size, is set on the trio of happiness for every group of friends: fried potatoes, pizza and beer.

Even before ordering, it is impossible not to notice crowds of pizzas cut into wedges and placed on metal supports on the tables of others. The first thought is for the appearance: they look like focaccias seasoned with generosity rather than real pizzas.

Moreover, the 7 gourmet pizzas are very good, and among these in particular the Via Emilia pizza, with buffalo mozzarella, Bronte pistachio cream, Favola mortadella and Parmesan flakes.

Fast, no-frills service, very noisy, classic pub room.

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FLOUR : Type 1 semi-integral

LEAVENING : 36-48 hours

GUY : gourmet

PRICES : From 6 euros for the margherita to 13 for the gourmet pizzas

7. Masaniello Pizzeria ethics

Via S. Donato 3c

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"Full belly and vacant camorra" says the slogan of this Neapolitan pizzeria whose ingredients are produced by social cooperatives such as Libera Terra and NCO, which process assets confiscated from the mafias.

In addition to being ethical, the pizza is exquisite, the success in Bologna has been such that since last February La Fattoria di Masaniello has been opened, in via Pirandello 6, a classic pizzeria that is also a restaurant, with 120 seats and a beautiful garden.

At the top of the list of unmissable is the pizza 'a Masaniello with sausage, NCO broccoli, Libera Terra buffalo mozzarella, extra virgin olive oil, chilli, garlic and Parmigiano Reggiano.

The atmosphere is cheerful and informal, very Neapolitan, with the images of Vesuvius invariably combined with the portrait of Pino Daniele. Maradona is still missing.

Really affordable prices, with pizza margherita that costs only 4 euros, a way to encourage "suspended pizza", the same mechanism as coffee ("when a Neapolitan is happy, instead of paying for just one coffee, what he would drink, he pays two, one for himself and one for the client who comes after”, the explanation is by the writer Luciano De Crescenzo).

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FLOUR : Obviously like 00

LEAVENING 24 hours

GUY : Neapolitan

PRICES : from 3, 5 to 8 euros

6. Other?

Herb Market, Via Ugo Bassi 23-25

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The Mercato delle Erbe remains an enchanting place, a temple of ethical and aesthetic consumption thanks to the fresh stalls and the Guccini taverns (immortalized forever, in their essence, by a song by Francesco Guccini).

There is also the pizza by the slice by Altro ?, a real delicacy. Mother yeast, double leavening, seasonal ingredients and a boundless choice.

Takeaway aside, you can eat it seated at the table or on the vintage sofas located along the corridors. Inevitable advice from Dissapore: the pizza with gorgonzola and walnuts.

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FLOUR : Mix of Italian flours from type 2 to Molino Mariani flour

LEAVENING : 16 hours

GUY : to the Roman cut

PRICES : Margherita 2 euros, stuffed 2, 5 euros and high seasoned focaccia 3 euros

5. MozzaBella

Via del Pratello 65

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At the time of Cuore, the satirical sheet born in 1989, Mozzabella would have ended up straight in the section "Botteghe oscure", dedicated to the insane signs of shops.

Although, it must be recognized, signs like these instill curiosity, confirmed by the unusual, elegant setting, with unprecedented retro touches for a pizzeria by the slice.

Behind the counter is Michele Leo, a former teacher of the City of Taste in Naples, former pizza maker of the Neapolitan restaurant Palazzo Petrucci, specializing in a pan pizza caught in the combination of ingredients, refined in color combinations.

Always generously stuffed, the pizzas not to be missed for any reason are those with chickpea cream and cod, pumpkin cream, purple potatoes and sautéed vegetables and the pizza with onion cream and smoked Agerola provola, to which they are added once removed from the oven fillets of tuna and basil.

Travate MozzaBella also at the aforementioned Mercato delle Erbe and from next summer at the Albinella Market in Modena. For a couple of weeks, on the other hand, a home delivery service has been available for pizza to the plate. After all, Bologna is the city of PizzaBo, the specialized startup, later sold to Just Eat, a giant in the sector.

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FLOUR : Semi-wholemeal from Mulino Marino with a percentage of spelled flour

LEAVENING : 48 hours

GUY : in a pan

PRICES : Margherita 2 euros, stuffed 2, 5 euros and gourmet 3 euros

4. Brisa oven

Via Galliera 34 / D

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If the name Forno Brisa sounds familiar to Dissapore readers, it is because it already appears in the ranking of the best artisan bakers in Italy.

But believe us, your presence on this list is deserved too. In fact, we are talking about one of the best pizzerias in Bologna, opened by the owners, already organizers of Slow Food courses for aspiring bakers and pizza chefs, with the aim of bringing to Bologna a healthy and tasty pizza by the slice, with a hippie Esselunga setting, all benches and shelves in light wood planks.

The slices of pizza are not very large, but the flavor is there, an inviting complement for those who, choosing Forno Brisa, want to feel intelligent.

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FLOUR : Blend of semi-whole soft grains

LEAVENING : 20 hours in the fridge and 10 hours at room temperature

GUY : in a pan

PRICES : 1, 4 euro simple, 2, 10 vegetables, 2, 5 meats and fish

3. Reverse Organic Pizza

Via Pietralata, 75

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Micro local with only 7 tables, but the intimate atmosphere is not a problem. Indeed, it enhances the author's pizza by Stefano and Pasquale, the factotum owners of Rovescio, a place specializing in seasonal and organic pizzas.

You can choose between 3 different doughs: traditional, hemp or of the day, to the delight of the many vegans and vegetarians who frequent the pizzeria, literally in love with pizza with mopur carpaccio, certainly not available in all neighborhood pizzerias.

Other recommendations: margherita served with San Marzano tomato sauce, buffalo mozzarella from the local dairy and refined basil emulsion. Nice idea, to copy.

Da Rovescio also takes great care in accompanying the pizza, with a nice choice of local craft beers and organic or biodynamic wines.

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FLOUR : Blend of organic type 0, wholemeal and rye flour

LEAVENING : 48 hours

GUY : when cut

PRICES : 9-11 euros

2. 'O my flower

Piazza Malpighi 8

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Anyone waiting for the bus at the adjacent stop is forced to endure a further torture: resist the temptation to storm the colorful counter full of inviting pizzas, clearly visible from the large windows of the pizzeria.

Many people miss that bus, or postpone the trip, in order to experience the pizza by the slice by 'O Fiore Mio, always magnificently filled.

Take the Punto G pizza with spicy gorgonzola, seasoned coppa, Noto almonds and chestnut honey, not to mention a Via Emilia pizza with squacquerone and Romagna DOP shallots, sautéed wild herbs and seasoned bacon.

It also goes well with the simpler pizzas such as marinara or margherita, in any case the tomato sauce is excellent. For setting, choice of ingredients and explosive creativity, 'O Fiore Mio is undoubtedly one of the best pizzerias in Bologna.

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FLOUR : Molino Mariani Paolo

LEAVENING : 24 hours

GUY : by the slice, Neapolitan or Roman of your choice

PRICES : Classic 18 euros / kg, greedy and stuffed 25 euros / kg

1. Alce Nero Berberè

Via Giuseppe Petroni 9c

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On Dissapore you have often read about them, including a detailed explanation of the reasons for the success of the pizza of the Calabrian brothers Salvatore and Matteo Aloe.

The formula is known: places with a marked urban imprint, organic raw materials, slow pizza of Neapolitan inspiration but which cannot be defined as Neapolitan, made with mother yeast.

It is clear that in a ranking of the best pizzerias in Bologna Berberè cannot be left out.

The dough is made with starch hydrolysis, that is without yeast, always rich in regular and well distributed alveoli typical of good, light and crispy pizzas, which in this case arrive on the table already cut into 8 slices. Try the pizza with summer cup of Mora Romagnola, stracciatella, fiordilatte and orange oil.

The welcoming staff and, in general, a very accurate service complete the picture.

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FLOUR : Type 1, organic and stone ground

LEAVENING : 24 hours at controlled room temperature

GUY : BB, Bolognese Berberè

PRICES : From 6 to 13, 50 euros

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