AL FORGHE´R
loc. Ponte alla Chiassa, 78
PHONE0575362577
CLOSED: ALWAYS OPEN ONLY IN THE EVENING
COVERED: 120
PIZZA PRICES: FROM 5.50 TO 17 EURO
CREDIT CARDS: ALL
ITALIAN STYLE PIZZA.
In Arezzo it is now a reference point for those seeking quality and hospitality. The credit goes to Renato Pancini, careful pizza maker and tireless worker, who today with his family (in particular his two children Riccardo and Federica engaged between dough and room) is divided between Al Fogher Classic in Corso Italia and the mother house, the work and the passsone of a lifetime. There is a great attention to beer and to the proposal of drinking, even more for the rounds that are served with great attention to every detail, from the choice of flour to the leavening, slow and controlled. The Margherita and the variant with buffalo are a hymn to simplicity. Try the white one with burrata cheese and ham, or the fresh Salmon and lime with flordilatte, buffalo mozzarella, smoked salmon, raspberries and lime zest. Delicious desserts also in pizza version.
MENGHETTI
via Avv. F. Croce, 11
PHONE 0575350682
CLOSED: ALWAYS OPEN
PIZZA CUT
THE PIZZERIA.
The local Arezzo, a little 'out of town, is also a bar for breakfast, apenfivi and quick lunches. Obviously there are tutfi baked goods of the house. In addition to pizza, then, many types of bread and cakes. At the base there are imposed made with care, using wheat verna, a typical variety of Tuscany that, stone ground, shows an aromatic spectrum really remarkable and the taste gives a pleasant rustic note. Pizza is also made with this wheat, whose flour is the protagonist of a highly hydrated dough which matures in a natural way for more than thirty hours. Rolled out by hand, it is baked on stone, for a final result which remains light despite a remarkable consistency. Considering the many tables available and the possibility of ranging beyond the world of pizza (burgers, salads, salami), it may be a good idea to eat on the spot. Among the best toppings the one with sausage and mushrooms and the one with tomatoes, anchovies and capers. You can also be sure of the classic Marinara and Margherita; the ciaccia with mortadella is really good.
THE PIZZA MAKER. Niccolo Manneschi carries on the story of a family of great bakers, the Menchetti, who began to deal with white art at the beginning of the 20th century. Today their name is very well known, also thanks to the numerous points of sale spread all over Tuscany. Despite a production of large numbers, the work continues to be artisan.
'O SCUGNIZZO
via de' Redi, 9
PHONE: 0173290915
CLOSED: TUESDAY; OPEN ONLY IN THE EVENING
COVERED: 50
PIZZA PRICES: FROM 6 TO 12 EURO
CREDIT CARDS: ALL
NEAPOLITAN PIZZA
THE PIZZERIA.
In an alley in the historical center of Arezzo, '0 Scugnizzo represents, since the beginning, an outpost of Neapolitan pizza in the land of Petrarch. The informal but neat environment and the warm service immediately put the customer at ease, who will then find satisfaction in a high school Neapolitan pizza. The dough is made with the progressive addition of small amounts of water, a method through which the pizzaiolo tries to develop the gluten structure to the maximum and to give the pizza an aromatic spectrum of greater intensity. The baking in the wood-fired oven is millimetric and gives a round with the right
consistency, with a swollen and light crust. The toppings are mostly simple, in deference to the belief that Marinara and Margherita are the only "real" pizzas, to which only a few other ingredients may be added. It is worth
worth, then, to taste a superb variation on the theme as Oro di Napoli, yellow tomato cia serbo, anchovies of Cetara oregano of Pantelleria, Gaeta olives, garlic, basil and a drizzle of good oil. Also excellent is the interpretation of Marghenta, with fiordilatte di Agerola and San Mariano tomato fillets. Richer, and equally good, the white ones with ricotta cheese, mortadella and pistachios and with
sausage, pappacelle (typical Neapolitan pepperoni), conciato romano and provola cheese. Space is also given to the traditional fried pizza. To drink a good choice of handcrafted draught beers, proposed in rotation.
THE PIZZA MAKER. Pierluigi Police, transplanted to Arezzo for work, arrives in the world of pizza at the beginning of the millennium, after some other experience in the restaurant sector. From that moment on, he has never stopped working, studying and improving, dealing with all types of pizza and passing on his knowledge to his son Gennaro.
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