GUSTO MADRE
via A. Diaz, 2
PHONE:0173290915
CLOSED: SUNDAY LUNCHTIME (EXCEPT OCTOBER AND NOVEMBER) AND TUESDAY ALL DAY LONG
COVERED: 70
PIZZA PRICES FROM 7 TO 22 euro
CREDIT CARD: CSI,DC,VISA,MC,POS
PIZZA TASTING
THE PIZZERIA.
A pizza menu that revolves around six formats "Friabile, Soffice, Croccante,
Infinite, Classic, Authentic" behind which are "hidden" as many doughs and techniques, enhanced and
techniques, enhanced and enriched by ad hoc balanced recipes. Here is the Friabile,
interpretation of the Roman focaccia, combined with mortadella, Raschera cheese and capers from
Pantelleria capers; Soffice, a focaccia made with spelt, Enkir, buckwheat, rye and wheat, paired with red shrimp.
combined with red shrimp from Porto Santo Spirito, peeled tomatoes from Agro Nocerino Sarnese, burrata di Giovannino
Sarnese, burrata of Gioia del Colle and olive oil with lemon; the crispy Enkir of Alta Langa
d'Alta Langa with peeled tomatoes, fiordilatte, confit cherry tomatoes and evo oil with basil
basil: a masterpiece, almost a millefeuille. The infinita is a crunchy "shovel" to share; the
to share; the Classica, a Napoli-style model, and finally Autentica in hydrolysis,
the most ancient spontaneous fermentation technique. The picture is completed by three fine
Burger; dessert menu with dessert wines by the glass. Draught beers
and craft beers, and a rich wine list. The menu is also beautiful in A3 format, in eco-friendly and sanitizable material.
sustainable and sanitizable material. Staff, attentive, kind and prepared. In addition to
panettone and doves, cookies, cakes, bitters in nice packages.
packages.
THE PIZZAIOLO. Born in 1987, Fabio Ciriaci became passionate about cooking thanks to his grandmother Elvira. He gained great experience in the world of catering and pastry world (Aimo and Nadia, Dolce Stil Novo of Alfredo Russo, Luca Montersino) before getting definitively passionate about the sourdough and opening with his wife Francesca a contemporary pizza concept. Through the dough he managed to combine all his passions: cooking, baking and pastry.
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