Le Pozze Di Borgioli Giulio In Magnano

14/04/2025: I'm just talking about what I ate. So don't extend your judgment to other dishes. I took a marinara (€5!!!) because I believe that to build confidence you need to start from the basics. The dough is without yeast (water and flour from the name of the place) and you can taste it. Lightweight at the right point. The pizza is not crunchy nor too chewy. In fact, I would say crunchy on the outside and soft on the inside like the slogan from a few years ago. The sauce is tasty, not too liquid, with the right amount of pulp, not very salty. I didn't like the garlic oil. I prefer to have the option to eat the crunchy garlic or remove it especially if I have client meetings the next day. Note. I would have preferred to have the list of ingredients or allergens handy. I didn't ask but I shouldn't ask. It should be accessible to everyone, in paper or digital form. Small environment, a shame because it could do good numbers, decor that is forcibly casual and not casual, as is fashionable now. I was surprised, among the many awards, by the public speaking and effective communication courses (!?). Beer in craft beer, Belgian ale (produced in Italy). I took the double malt one which, thanks to the candied sugar and honey, doesn't leave you with that bitter aftertaste. Courteous staff, I would have expected some attempt to explain the particularity of the pizzas that give the place its name. A pizza that I recommend to anyone who likes Neapolitan pizza!

02/04/2025: Pizzas with excellent raw materials, professional and courteous staff