Caffè San Carlo In Torino

16/11/2024: Driven by curiosity after the reconfirmation on 50 Top Pizza, we decided to try Patrick Ricci's pizza, already starting from the assumption that it would be an experience, more than just a simple meal. The place is small, but refined and with pleasant background music. The staff - very polite - takes the orders and explains the formula: pizzas in wedges, no cutlery, no changes on the menu. We opt for a "Goat and Lamb" and a "Tuna and Onion". Before the first pizza arrives we are served a welcome aperitif (sandwich with caponata and smoked provoletta, marinara focaccina and morsel of buffalo mozzarella). Once the first pizza is finished, a symbol of great attention to the customer, we are served a fennel sorbet, excellent for cleansing the palate and preparing it for tasting the second one. Needless to say: both pizzas were of excellent quality although for my taste the one with tuna was slightly better. We then move on to the desserts, but not before having been offered the pre-dessert: hot krapfen with apricot jam (delicious). A cut below pizzas in terms of taste in absolute terms. The bill isn't that of pizza by the slice and it's obvious, but for me it's worth every penny. I will definitely come back.

03/11/2024: Small pizzeria in the historic center of San Mauro Torinese. The place looks quite dated, in full 80s/90s style, the atmosphere is intimate, with soft lights and background music. Unfortunately at the entrance I noticed an annoying cigarette smell, it wasn't just me who noticed it, I don't know if it was due to the stale furnishings, the fact that the owners smoke or a not very pleasant room scent. The format of the restaurant is not that of the classic pizzeria, but presents itself as a gourmet pizzeria, with pizzas similar to focaccias seasoned individually slice by slice, accompanied by an entree and a sorbet between one pizza and another. The products are of high quality and refined, the dough is good and the combinations are certainly innovative and I found them captivating and curious. Definitely worth trying for a different experience than usual. However, it's a shame for the idea of ​​service and the rules that are imposed, which in reality are ends in themselves and do not bring any pluses to the experience. Tables with more than 6 people are not allowed, it is said that it is to maintain an intimate environment, but given the waiting times for a table of 2, despite the place being completely empty, this excuse makes me somewhat doubtful. You can't use cutlery, it is said to better savor the flavours, but in reality I have been to pizzerias with the exact same format, like those of Di Bilio and I have had no disadvantages in using cutlery. In fact, I don't see the point in not having people use cutlery to eat the entree. They could be put on and then removed, not everyone is predisposed to eating mozzarella with their hands. The sharing of pizzas is imposed, so one pizza is served at a time which all diners must eat, once the pizza is finished the second, the third and so on are brought. It is said that in this way waiting times are reduced, because more pizzas served at the same time, being sought after, would require a longer waiting time. But I repeat, in the bistro already mentioned before, the pizzas with the same toppings as this one are served at the same time and without further waiting. However, I understand that since I have to take care of the dough and the oven alone, it becomes difficult to serve multiple pizzas at the same time. Since we eat pizza with our hands in all pizzerias, I would find it more sensible to bring the towel immediately after the entree and not at the end of the meal. The prices are high, my pizza with pulled pork costs €24, which is definitely worth it. But if I pay a sum like this, I expect the best not only in pizza, I don't want to find an old and poorly maintained toilet, I don't want to smell strange smells, I want to be able to decide whether or not to eat my diner's pizza and I expect desserts of level, however the only dessert offered was ice cream, offered in full 80s style. Furthermore, we were not told about the dough, in a pizzeria called Terra e Grani, I was expecting a story about the grains used, the preparation of the dough, etc., but instead I don't know what flour I ate and the way in which it was prepared. 'dough. For 2 pizzas, a water and a beer we spent €50. Definitely worth trying for the pizzas, but with a service and environment with plenty of room for improvement.