Pizzeria Vadoalmassimo In Cavriago

25/01/2025: Tried both pizza and fish versions. The first truly excellent experience: pizza with excellent dough, super quality ingredients and a price in line with places of this type. Unfortunately, we are now used to pizzas costing €13/15. The quality and research of raw materials and flours are ok, but are these figures worth it? For posterity... The second time we ate fish. It seems to me that a lot of attention is paid to presentation and a little less to substance. The plate with a selection of appetizers (€19), in a fairly small quantity, is of a discreet level, but there is nothing that stands out and could invite you to think "I'll get this again next time". Seared tuna sufficient, prawn fried in panko good, octopus tender but little flavour, creamed cod insignificant... nothing else noteworthy. Then scialatielli (fresh pasta) with seafood with yellow datterino cream. Pleasant dish, well combined, but maybe a few more grams of pasta wouldn't hurt. Apart from mussels, a few lupins and a ring of squid, a langoustine and a prawn, let's say that the fish was not plentiful. Attentive, friendly service, perhaps a little inexperienced. To conclude, I definitely recommend white pepper for pizza, one of the best in Reggio. If you want to eat real fish, this is not the right place, nor are 90% of the places in Reggio city that offer it. In my opinion, the significant cost of the dishes does not reflect a less than exceptional quality of the material.

11/01/2025: They are good, professional and kind. You can eat well from fish to pizza, from first courses to second courses. Very careful. They give excellent recommendations (which is what they should do in all restaurants to enhance their products). Compliments