Cozza Nera In Brindisi

31/05/2025: We had dinner at Aribrì during a business trip and we had a great time. Salvatore is an excellent owner, always available, friendly and welcoming. The menu is really excellent, the pizzas are good and light thanks to the long leavening process used. Furthermore, the possibility of choosing between different types of dough is an interesting proposal and not found everywhere.

28/05/2025: I ended up in this restaurant by chance and it immediately won me over because at the entrance there was a little dog and the owner who welcomed us with a warm smile and immediately a lot of kindness. The menu is extensive and all inviting: typical Salento dishes, land and sea, a wide choice of pizzas of which you can also choose the dough: Senatore Cappelli, ground and stone, cereals. All with 72 hours of leavening. I chose tradition and I ate a sumptuous peppered mussels and a puree of broad beans and chicory with friggitelli and “schiattati” tomatoes which, as a regular visitor to Puglia, I can define as the best I have ever eaten: superlative! My travel companions opted for the pizza with two different doughs and were enthusiastic. I tasted it: top quality ingredients, really tasty and light dough, perfect. We closed with two typical desserts that Salvatore, the owner and also an excellent pizza chef, wanted us to try and he did well! With three glasses of a sort of sherry based on black cherries and primitivo prepared by Salvatore's 80-year-old father we closed an unexpected experience that I recommend to anyone who happens to be in these parts and that is definitely worth a detour. Salvatore is delicious, the food excellent: everything perfect.