FRUMENTO
p.zza G. Mazzini, 8
PHONE: 095601496
CLOSED: ALWAYS OPEN ONLY IN THE EVENING
SEATS: 90
PIZZA PRICES: FROM 7.50 TO 14 EURO
CREDIT CARDS: ALL
ITALIAN STYLE PIZZA
The work of two young entrepreneurs, Emanuele Serpa and Federica Lazzaro, the restaurant, in the city center, in a beautiful square where you can also eat outdoors, is not only a pizzeria, but also a wine & cocktail bar. Four doughs: one classic, plus three - on rotation - from ancient grains. The raw materials are carefully chosen, largely organic and local, including cured meats from the Nebrodi, cabbage from Aci (Slow Food Presidium), capers from Salina, fresh vegetables and extra virgin olive oil from Etna. The dough is indirect with a long maturation of 24 hours and a high hydration of 75%. The edge is high and slightly crunchy, more compact the one obtained from Sicilian flours. In addition to traditional pizzas, you can choose from Sea Pizzas, Country Pizzas, Pizzas and cured meats, Calzones and Bread and side dishes. Among the most requested, the cabbage pizza "Trunzo di Jaci" with buffalo mozzarella from Paestum, fresh onion and buffalo sausage from Ragusa with wild fennel, the Nebrodi, with fiordilatte from Ragusa, cardoncelli mushrooms, Parmigiano Reggiano fondue aged 36 months, black pork ham and parsley.
IL TOCCO
v.le dello Jonio, 38
PHONE: 0957648819
CLOSED: MONDAY; FROM NOV TO APR, OPEN SUNDAY AT LUNCH FROM OCT TO MAY
SEATS: 200
PIZZA PRICES: FROM 6.50 TO 13 EURO
CREDIT CARDS: CSI,VISA,MC,POS
ITALIAN STYLE PIZZA
The "magic touch" of the place in business since 1997, is represented by the panoramic terraces in the green and a splendid observatory on the Ionian Sea that sweeps from the Gulf of Catania to Calabria. Patron and creator of the restaurant is Cristiano Vitale, professional sportsman, who follows with passion every aspect. He is accompanied in the dining room by Sebastiano Manna and in the ovens by Pippo Cuscinà. The dough is in autolysis, at 65-70% with a maturation of at least 24 hours. During the preparation phase, it is possible to choose the "Sicilian edge", a crust with sesame seeds, of particular fragrance, to be enjoyed until the last bite. In addition to the classic dough, there is a special organic dough "Il Tocco". There are three lines in the menu: white, red and "Recommended". Among the latter, the "Siciliana ad ogni morso" (Sicilian in every bite) with baked cherry tomatoes, stracciatella di burrata cheese, wild fennel pesto and homemade basil, the Yogjakarta, with mozzarella, zucchini cream, Parma ham, baked cherry tomatoes and baked potatoes. Among reds, Pantelleria, with tomato, fiordilatte, fried eggplant, salted ricotta cheese from Enna, oregano and basil.
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