Frumento In Acireale

Among the best pizzas, a place in the center of Acireale that is always crowded... it is advisable to book

I stay in line with the average. I ate well, the quality of the food is high and there is also plenty of room for improvement, but I wasn't convinced. I didn't really like the citrus fries because they tasted like chips to me. Prices are quite high.

Polite, welcoming and attentive staff, but on a weekday there were very few people present! I have been several times always in the middle of the week.. The menu is exhaustive, with a nice choice of starters, some of which are really good (vegetable pancakes with ricotta, potato croquettes, fried macco) among those tried! The pizza menu is boundless and, although well ordered, it seems distracting and misleading to me! Once you have chosen the pizza, however, the first thought is "please don't call it Neapolitan pizza or Neapolitan style"! In the end I prefer the Russello dough (I think) which is nothing else if not village bread dough rolled out with a rolling pin, stuffed and baked! The result is a kind of Piada with the ingredients on top... in fact everything except lightness and crumbliness (not even the slightest trace of a honeycomb), but at least it tastes like durum wheat and there's a bit of bran! The oven is evidently not wood-fired and the dough, although not terrible, certainly has aspects that can be reviewed! Call it something else (whatever you think is contemporary, Acese, Realese, in our way..) not Neapolitan pizza, yours is a good pizza but it's something else! Just like the Spilinga nduja which I don't think has ever passed through Spilinga even by mistake! Call it by its name like "slightly spicy sauce with an indecipherable consistency" so one knows what to expect! Some ingredients such as the trunzo cabbage and the sausage (I think buffalo) are good, indeed excellent, but the dairy products which are either poorly managed or do not correspond to what is indicated on the menu deserve a separate discussion... Anyone who knows a fiordilatte from Agerola and surrounding areas or a buffalo from Salerno or Casertana knows what I'm talking about! Probably the cut is not optimal or possibly the products are really those indicated, but in any case they do not have a good appearance or a milky consistency, it will probably be due to the cooking taking a little too long in the oven! I'm sorry to say it but the efforts made in choosing the raw material in some cases (cooked meat, some local vegetables!) are a little nullified by the management of others (tomato for example and dairy products in a pizzeria are probably the soul ). Good choice of wines at an appropriate price and some craft beers when available (not the ones on tap, of course, which are really scarce!) The price is adequate for the average €25/30 of other places with such a well-articulated menu! It is appreciable that the Small pizza costs €1.5 less (I think!) Personally, I would be willing to spend a little more for a less approximate product, well-leavened and with well-cut dairy products and with no more than a couple of days of "life"! I hope my comment is not considered excessive, I'm just expressing an enthusiast's opinion, and I hope it can help you do more in the future! PS you don't understand where you are in the INTERGALACTIC ranking of pizzerias! Greetings and thanks I will gladly return as there is nothing better nearby

Excellent typical Neapolitan pizza, excellent service

I know this pizzeria well, I have gone several times over the course of my life and the staff has always been kind and helpful to me and my family. This time something wasn't right for me... without prejudice to the fact that the quality of the raw materials is excellent and can be felt. I'll start with the French fries which had a hint of fish (an impression also confirmed by the other people who were with me). Then the dough: I ordered the Neapolitan one to try it, it was good but it's not really a Neapolitan dough... and above all it only takes a moment for it to become completely wet due to the excess of fiordilatte/tomato sauce. In short, it doesn't hold up. Speaking of ingredients, I ordered a white/green/red I think it's called and there were 4 cherry tomatoes on top. Basil balls don't have a particularly distinctive flavor. TOO MUCH fiordilatte, LOTS of stracciatella but a very small quantity of confit cherry tomatoes (which are the ones with a distinctive flavour, which should give a bit of a boost in contrast to the delicacy of the stracciatella). Same thing for Non è norm: very few aubergines which should be the focal ingredient in this case. If I cut my pizza into slices, ideally there should be some seasoning left in each slice... Here too the fiordilatte was in an excessive quantity. So I ask myself why abound with cheeses (which wet the dough and make it very heavy) but stick with the other ingredients? Ultimately, it was quite difficult for me. The place is very noisy, but I understand that in Sicily we speak loudly and that no matter how much sound-absorbing solutions are adopted it is difficult to really succeed in the task. I don't think I will return, I prefer a different type of pizza: crunchier, more refined and balanced in the ingredients and combination of flavours.

All very good. I took the Bufala and Crudo Neapolitan dough pizza, very good

Pizzeria and more, a good retreat where you can find high quality raw materials, the fried Margherita pizza was a nice discovery. The fried food is done well, not greasy and very tasty. There are two doughs: Neapolitan or Sicilian (mix of typical flours). The staff is young and very kind, everything is very tidy and organised. The only flaw is the lack of parking but it depends on the fact that this place is located in the center of Acireale, it will be an excuse to take a nice walk. Recommended pizzeria but not only for the pizza but also for the unique dishes or the nice selection of drinks. Reservations are strongly recommended given the large influx of people.

I haven't had such good pizza in a long time, absolutely recommended

The best pizza I've ever eaten. The combination of first choice ingredients and not too heavy dough makes it the (almost) perfect pizza!!

The environment is well looked after and the service is fast and efficient... The only flaw was the arrival of a different pizza from the one expected when reading the menu... It was supposed to be with Piennoli tomatoes cut into small pieces but it arrived with the sauce... It was really good though. Recommended place.