DUCHESSA
c.so Alessandria, 80
PHONE: 0141598833
CLOSED: MONDAY
PIZZA BY CUT
Antonio Pisacane, from Tramonti in Campania, will celebrate thirty years of activity in 2021.
The unmistakable blue sign that one encounters on leaving the city towards the east is a guarantee
for the loyal customers who patiently queue up to get one of the fragrant and thin
of the fragrant and thin pizzas that come out of the wood-fired oven. Pisacane works with traditional
traditional or wholemeal dough, flour of fine workmanship, condiments of ritual or variations
variations. The quality has never wavered: the same fragrance and consistency of the disc has always been
the same fragrance and consistency of the disc, the same meticulous search for ingredients that make the product pleasant
immediate consumption as well as resistant to transport times (more than 50 specialties available
(more than 50 specialties available, combined according to season with vegetables and Italian cheeses. They deserve
the fried calzones and the whole classic repertoire of fried food are also worth tasting,
from zucchini flowers to arancini and olives ascolane. The place is tiny with
a contained availability of shelves and seduces. Good selection of beers, soft drinks and
some wine references.
VICOLO BATTISTI
via C. Battisti, 14a
PHONE: 3202274222
CLOSED: ALWAYS OPEN ONLY IN THE EVENING
COVERED: 60
PIZZA PRICES: FROM 8 TO 14 euro
CREDIT CARD: CSI,VISA,MC,POS
NEAPOLITAN PIZZA
Meat restaurant and Neapolitan pizza: this is, in short, Vicolo Battisti, born for the
will of three young entrepreneurs who, after having toured the world, have returned to Asti.
Asti. On the one hand, ad hoc matured meats and traditional Piedmontese dishes,
on the other hand, Verace Pizza Napoleta with a long leavening process. Putting his hands in the dough
is Fabio Buttacci, world champion in 2019 at the Olympics of Verace Pizza Napoletano.
Napoletano: selected 100% Italian organic flours that are not too refined,
regular cooking in tools and techniques. Except for overly humid evenings, in the dish
an excellent product arrives on the plate, above all for the quality of the fillings made from selected
ingredients, many PDO, found in the most suitable areas while seasonality and short chain
seasonality and short supply chain characterize the vegetables that are always in season. About twenty specialties in
some focaccias such as Astigiana - carpaccio of Fassona Piemontese,
Roccaverano robiola cheese, IGP hazelnut grains and IGP Modena balsamic vinegar - and a few gourmet
and the Olimpica - fiordilatte cheese, tomato mayonnaise, buffalo sausage with raw
buffalo sausage breaded in sesame seeds, pecorino mousse - naturally always fresh basil and
always fresh basil and DOP evo oil. Draft beers, bottled craft beers
as well as a remarkable wine selection. Young, attentive and kind service.
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