CUORE & SAPORE
via DEL Triangolo, 11
PHONE: 3881894509
CLOSED: MONDAY; OPEN ONLY IN THE EVENING
COVERED: 80
PIZZA PRICES: FROM 3 TO 10 EURO
CREDIT CARDS: CSI,VISA,MC,POS
ITALIAN STYLE PIZZA
A pleasant discovery, in a street defiladed from the great traffic of Nettunense (but still well signposted) that in just under two years (opened its doors in December 2018) has won the trust of many customers thanks to a good product but above all of great digestibility. With his hands in the dough since he was a boy in the family business, Fabrizio Severini has developed his own recipe": 00 flour rich in starch, extra virgin olive oil, very little yeast; imposed with 65% hydration, 24 hours of leavening and 24 hours of maturation, the final touch entrusted to the dusting of rice that in cooking gives crispness and lightness. There are many alternatives on the menu that rotate according to the season. Apart from the classics, the Scarola (escarole, olives, anchovies and mozzarella), the Peperina (peppers, hot peppers, sausage, mozzarella and parsley oil) and the Ghiotta (sliced tomatoes, Tropea onion, basil, hot peppers, oregano, garlic and anchovies) are worth tasting. The fried food is also good, starting with the zucchini flowers; the desserts are delicious and entrusted to Rosaria, Fabrizio's wife. Service smiling and punctual. Commendable initiative of the blackboard table to entertain children during dinner.
DA LISETTA
via Agrippina, 4
PHONE3473960464
CLOSED: MONDAY; OPEN ONLY FROM AFTERNOON
PIZZA CUT
When a handful of years ago Cristina and Andrea (grandchildren of the original Lysetta that opened its doors in the 1960s) decided not to deprive Anzio of one of the city's best pizza restaurants, they perhaps did not expect this success. Tucked away in one of the streets behind the Porto Innocenziano, this small place, with a few tables outside, offers customers one of the best sliced pizzas in town, especially the one stuffed with endive, a real must in Anzio. There is also the classic Margherita, zucchini and mozzarella, mushrooms and sausage and some original options such as pizza with mussels, with meatballs or anchovies. The dough is fragrant and crispy, prepared only with stone-ground Italian forms, perfect to support the seasoning.
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