Me Pizzeria&CocktailRoom In Ferrara

Obviously 5 stars!!! Impeccable in everything! Nothing more to add! The quality of the ingredients is SUPER. For pumpkin lovers like me...this is the perfect time to try the ZuccaViolina. (I only recommend a Wi-Fi connection because the room downstairs doesn't have phone reception, making it difficult to access the menu with the QR code.)

We booked for two on a Saturday evening (and if you want to eat here, I think reservations are almost mandatory). The waiters were very friendly and helpful, available when needed but not intrusive. The service was almost perfect. The menu was clear and detailed, and each pizza came with a matching cocktail. We ordered two "Nuvola" pizzas (Fassona and Galloni). The ingredients were exceptional and the dough was amazing. If you're a fan of leavened products in general, you should try this place at least once. You'll be completely satisfied. Just "for fun," we also ordered two desserts (Pumpkin Mon Blanc and Il Fiore). Both were perfect and well-balanced. I didn't ask if they were homemade, but I'd still commend them because they're high-end patisserie and can be found in high-end restaurants. The service was very quick; the place was almost full, and we were served in about 15 minutes. Another positive note: I've eaten at several gourmet pizzerias, and so far this is the only one that's completely satisfied me. The pizzas are filling, especially because they're rich in toppings. The final bill was €82 for two "Nuvola" pizzas, two desserts, and a water. It's a high price, but it's worth it. It's not just any place, and the menu is clearly written. We'll be back for the "Verace Contemporanea" pizza and two more desserts!

Finally, after a long time, I managed to dine at this renowned—but perhaps not so renowned—pizzeria in Ferrara. I'll start by saying that I'm an expert home pizza chef and I'm literally in love with the world of pizza, so in my own small way, I think I can offer a fairly expert and competent opinion on the matter. The place is refined, intimate, and above all (the coolest thing ever) well soundproofed. I don't recall being in another pizzeria with such acoustic comfort. It may seem like a minor thing, but it's not. Here, you won't feel like asking for the bill to escape the chaos. The service is perfectly in line with the aesthetics of the place: modern and minimalist. Minimal chit-chat and straight to the point. Everyone does their job professionally but still with a friendly approach that puts the customer at ease. Finally, the food: the pizza!!! Mamma mia! I wanted to try a classic, almost spartan pizza (the Cosacca) to better appreciate the dough without distractions. A 10. Incredibly melty, perfectly cooked, perfectly flavorful, and high-quality toppings. The crust is perfectly honeycombed, the structure almost resembles a spiderweb (poolish???) A magical experience. Perhaps only Diego Vitagliano's pizza has ever thrilled me to this degree. This is true contemporary Neapolitan pizza!!! Afterwards, I also wanted to try a Nuvola pizza (ham and figs), which reminded me of the ones Simone Padoan makes at Tigli. Delicious, but not my cup of tea. In short...a fantastic experience for a foodie like me. I'll do my best to return as often as I can. If I may, I'd like to make two observations (corrections?): Slicing contemporary pizza with a knife is a crime for me. The crust becomes squashed and the structure isn't enhanced. Scissors aren't just a fad, but a tool that helps demonstrate the pizza chef's professionalism. Second point: the height of the Nuvola pizza slices is truly important and creates difficulties for customers who don't know how to approach the challenge. That said... Congratulations. See you soon (I hope).

We wanted to try this pizzeria (one of four pizzerias in Emilia Romagna with "three slices"). The pizza is definitely worth it (the San Daniele had melt-in-your-mouth prosciutto), but the prices are certainly Northern European. A negative note for the desserts... if you sell a millefeuille for €10, you need to put a little more effort into the presentation... two red fruits or a different presentation would suffice. Attentive staff. High prices.

I was there last night. The place is very well-kept and minimalist, just the way I like it. The staff is incredibly kind in a world where relationships are stripped to the bare essentials. Then comes the pizza: what can I say? Fantastic dough and top-quality ingredients. Excellent!

A wonderful evening: excellent pizza, special wines, and delicious desserts. Compliments to the staff, all very young!

Not your average pizza, so not the usual pizza prices. But I can say it's fabulous, delicious in both versions. In addition to ours, we then ordered another to share (there were 4 of us plus a 2-year-old)! Besides the deliciousness of their products, the kindness and helpfulness of the staff.

I learned about this pizzeria through some friends who took me there on several occasions with other friends, so we could get several pizzas and share them with everyone. I think I've been there three times, and I hope to return again, because in addition to the very high quality of the ingredients and the pizzas, which are all spectacular, the service, besides being fast, is also very professional and friendly, and all the waiters are very friendly. Unfortunately, I don't have photos of all the pizzas, but I remember ordering: -Tra Valli e delizie: San Marzano, Anguilla di valle, Ca' de Bartoli Rostrato corn chips, pickled glasswort, anchovy emulsion, pecorino cheese, and bay leaves -Gambero Rosa: Stracciatella d'Alpeggio Amò, raw pink shrimp with parsley salsa verde, Nepalese Timut pepper -All'infinito la Terra: Cloud with multigrain dough, parsnip puree, stewed Bolognese snail, herb-flavored clarified butter, Trumpet of the dead mushrooms -Mortadella: Mortadella Opera Salumificio Fransceschini, Stracciatella d'Alpeggio Amò, basil, Cantabrian anchovy -Fassona: Smoked burrata, Fassona tartare, capers, Piran salt, sumac -Galloni: Stracciatella, prosciutto Galloni over 24 months reserve (5 espresso pints) basil - Eel and cabbage: Eel, sautéed cabbage, sultanas and pine nuts, smoked Agerola burrata - Tuna Tataki: Tropea in agrodolce, tuna tataki, stracciatella, parsley I repeat, they were all truly spectacular and excellently prepared, but the one I liked the most, out of all the times I've been here, was the one with snails... it was a surprise and phenomenal.

The best pizza I've ever eaten! We've been coming to this restaurant for years and each time they improve, they're incredible! Impeccable service, highly trained waiters, and when in doubt, ask for advice—they never disappoint! The desserts are also spectacular, all worth trying. The pizza, besides being top-notch, is also incredibly easy to digest.

Excellent service, wonderful space, not to mention the pizza I had: nuvola cuneata, a spectacle